CAROL MICHAEL / FRONT PORCH RESTAURANT & CATERING in DICKSON
Sweet Potato and Poblano Salad
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
2 teaspoons Dijon mustard
Dash of Worcestershire
2 1/2 pound fresh sweet potatoes, peeled and cut into thick slices
1 roasted poblano chile, seeded and diced
1/4 cup green onion, cut on the slant
1/4 cup Italian parlsley
Whisk together honey, vinegar, rosemary, Dijon and Worcestershire for the dressing. Season with salt and pepper to taste. Cook sweet potatoes in boiling water just until barely tender. Drain and rinse with cold water to cool. Grill on a preheated, greased grill for 2 or 3 min just until they have grill marks. After removing to a cutting board, cut into one inch pieces. Add chile, onion and parsley to sweet potatoes in a large bowl. Drizzle with the dressing and toss to coat. Correct seasonins with salt and pepper, if needed. Serve warm or room temperature. If you wish to make ahead: refrigerate and bring to room temp before serving. Enjoy !
