Warm Potato & Arugula Salad with truffle oil and avocado

Baby Max has arrived! He's already been to his first protest, to the snow in Tahoe, and wine tasting. He's 6 weeks old today and so sweet. 

I've taken the past few weeks off from the blog, but am starting to come out of the fog and felt inspired to photograph my lunch today. It was this simple but filling bowl of arugula topped with warm potatoes and avocado chunks, dressed with truffle oil and red wine vinegar. It's what happened to be in the fridge, but it was delicious enough to share. It's simple and quick to make (I made, ate and shot the whole thing while Max slept!). Would make a lovely lunch or dinner. Enjoy!