2 pounds small new potatoes, wiped clean
Salt
3/4 pound arugula
2 Tbls. extra-virgin olive oil
1/2 pound Taleggio or other mild semi soft cheese, thinly sliced
Freshly ground pepper

In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to boil. Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.

Preheat the broiler. In a large bowl, toss the arugula with the olive oil. Transfer to a large ovenproof platter. Cut the potatoes in half and arrange on the arugula in a single layer. Top with the Taleggio cheese and season with salt and pepper. Broil for about 1 minute, or until the cheese melts, and serve.