Sweet Potato Salad

[Zorro]

2 large sweet potatoes, peeled and cut into 1" cubes
2 large red onions, cut into wedges
1/2 tsp. herbes-de-Provence
1/4 tsp. salt
1/4 tsp. ground black pepper
5 oz. goat cheese
6 Tbsp. chopped roasted almonds
1 Tbsp. balsamic vinegar
1 tsp. honey
1/2 tsp. Dijon mustard
1 Tbsp. flaxseed oil
5 cups baby arugula
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- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Place the potatoes and onions on the baking sheet and sprinkle with the herbes-de-Provence,
and S&P. Roast for 30 min., turning once, or until tender and browned.
- Meanwhile , place the cheese in the freezer for 10 min. Remove, and slice into 8 rounds
(approx. ¼" - ½" thick poker chips). Place the walnuts on a small plate. Press each cheese
round into the nuts and place on a small baking sheet. Place in the oven with the vegetables
during the last 5 min. of cooking.
- Whisk together the vinegar, honey and mustard in a large bowl. Whisk in the oil. Add the
arugula and toss to coat. Toss in the vegetables.
- Place on 4 plates and top each with 2 slices of cheese.

[JOFTAA]

This sounds really good. I may leave this under the tree for Santa this year.

[Zorro]

Thanks. Not exactly cookies and milk, more of an acquired taste. Would go well with one of those excellent Rieslings from the 'zone'.