Sweet Potato Salad

Sweet Potato Salad
3 Large Sweet Potatoes Diced to ½”
2 Diced Apples
3 Tablespoons Red Wine Vinegar
½ Cup Dijon Mustard
2 Tablespoons Orange Marmalade
2 Cups Canola Oil
2 Tablespoons chopped Tarragon Leaves
½ Small Red Onion Diced
2 Bunches Swiss Chard or Kale or Mixture of both cut into strips
Salt and Freshly cracked Pepper
4 Tablespoons Roasted Almonds
2 Cups cooked Faro
1 Cup Blue Cheese
Peel Sweet Potatoes and dice to ½”. Cook until Tender
Vinaigrette: In a large mixing bowl add the Red Wine Vinegar, Mustard and Marmalade, whisk to blend. Slowly add Canola Oil and whisk until Emulsified. Add the chopped Tarragon and Red Onion.
In a large bowl add the Sweet Potatoes, Apples, Swiss Chard (or Greens) and Faro.
Pour in the Vinaigrette and toss to coat. Season with Salt and Pepper. Top with Blue Cheese, Roasted Almonds and serve.

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