Melt the cooking fat in a large skillet over medium heat.
1 tbsp. cooking fat
Add the diced potatoes to the skillet in a single layer.
4 Russet or sweet potatoes
Cook without stirring for 5 to 8 minutes or until the potatoes begin to brown.
Sprinkle potatoes with rosemary, garlic, and salt and pepper to taste.
2 cloves garlic, 1 tbsp. rosemary, Sea salt and freshly ground pepper
Turn the potatoes, and continue cooking another 5 to 8 minutes, or until tender.
Add the sausage and cook for 2 to 3 minutes. Let cool.
In a large bowl, combine all ingredients for the dressing, season to taste, and whisk until well emulsified.
4 tbsp. extra virgin olive oil, 2 tbsp. apple cider vinegar, ½ tsp. fresh lemon juice, 2 tsp. Dijon mustard, Sea salt and freshly ground black pepper
In a bowl, combine arugula, green onions, sausage, and potatoes.
4 Russet or sweet potatoes, 4 cups arugula, 2 dried chorizo sausages, 2 green onions, 2 tbsp. olive oil
Drizzle dressing on top and serve.