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
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
Top with sweet potato, nuts and crumbled
cheese. Season lightly with salt and pepper.
NOTE: You can substitute a good-quality bottled
balsamic vinaigrette for the oil and vinegar.
Taste before seasoning assembled salad.