Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large sweet potato, peeled 4 handfuls of arugula, washed well 2 Tablespoons balsamic vinegar 1 Tablespoon olive oil 1/2 cup nuts, toasted (walnuts are my choice) 1/4 cup goat cheese crumbles freshly ground salt and pepper DIRECTIONS Cut peeled sweet potato into 1/2 inch cubes. Boil or steam until just tender, rinse in an ice water bath and set aside. (It works best if you do this step ahead of time and refrigerate the potatoes until well-chilled.) Toss arugula with oil and vinegar and place dressed arugula on serving platter or individual plates. Top with sweet potato, nuts and crumbled cheese. Season lightly with salt and pepper. Serve immediately. NOTE: You can substitute a good-quality bottled balsamic vinaigrette for the oil and vinegar. Taste before seasoning assembled salad. Copyright © 2009 Stefanie Samara Hamblen |
