Salad of Roasted Sweet Potatoes, Walnuts and Pomegranates


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Salad of Roasted Sweet Potatoes, Walnuts and Pomegranates

NY Magazine - chef Charleen Badman

2 med sweet potatoes
1 t fresh thyme, coarsely chopped
1/2 cup EVOO
salt and pepper
2 handfuls arugula
2 handfuls frisee
1/2 cup toasted walnut pieces
1/3 cup pomeranate seeds
Dressing:
1 large shallot, peeled and diced
1/3 cup champagne vinegar
1 cup EVOO

wash and peel sweet potatoes and cut into one inch pieces
Toss with thyme and olive oil and season with salt nad pepper
Roast in a preheated 350 degree oven for 20 minutes or until light brown and soft when pierced with a fork
To prepare dressing, soak shallots and a pinch of salt in champagne vinegar for five minutes
slowly whisk in olive oil. Season to taste.
After potatoes have roasted, they may be combined warm or cold with greens, walnuts and dressing.
Season and garnish with pomegranate seeds.


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