I actually turned down the heat a smudge from my standard roasted potato recipe, because we don't want to flambé the cheese before the potatoes have a chance to completely cook through.
I highly doubt I'll ever pull together a salad of arugula, roasted purple potatoes and shaved asparagus, but I might be willing to spoon some of that vinaigrette on a standard mixture of greens and top it with some toasted almonds.