2 pounds fingerling potatoes 3 (4-inch) fresh rosemary sprigs 2 garlic cloves 2 bay leaves ¼ cup olive oil 2 teaspoons kosher salt 1 (2-oz.) salami piece, cut into thin strips 2 tablespoons chopped shallot (½ large shallot) 3 tablespoons sherry or red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons sorghum syrup or honey ¼ teaspoon dried crushed red pepper ⅓ cup olive oil 2 cups loosely packed baby arugula 1 tablespoon chopped fresh tarragon or basil

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