We are on the verge of entering the best season for local and diverse produce. This is when we start to see the hard work of our local farmers. Not only do we use ingredients from our great local sources, we also use the Farmers Markets. Visiting the Farmers Markets this spring, I realize even though it is the most exciting season, it can also be a challenging one as well. What to use first with such an abundance of ingredients at our finger tips? I like to say we have “creativity overload” for the first few weeks as we change menus and make recipes that showcase ingredients from our local and regional purveyors. We are leaving the time of year when “comfort food” reigns as we transition into the bounty of spring! One of the most consistent local ingredients this time of year is the sweet potato (well alright, maybe there are still a few comfort foods to be had as the weather warms). This recipe is one that we use at Fearrington. It is great served on its own or as a compliment with any kind of meat. It is also a delicious side dish for spring picnics or potlucks.
Colin
Roasted Sweet Potato, Blue Cheese and Arugula Salad
Ingredients
4pc Large Sweet Potatoes
1 Red Onion
4oz Blue Cheese Crumbles
4oz Toasted Pecans
8oz Red Grapes
6oz Arugala
¼ c Chopped Parsley
¼ c Maple Syrup
½ c Olive Oil
2tbsp Chopped Rosemary
Dressing
1c EVOO
1/3c Sherry Vinegar
1tbsp Maple Syrup
1 tsp Dijon Mustard
1 Clove of Garlic
Salt and Pepper
Method
Peel the sweet potatoes. Pre heat oven to 350 degrees and cut the potatoes into bite size pieces. Coat them with maple syrup, olive oil, chopped rosemary, and season with salt and pepper. Cook until the edges start to color, do not over-cook, and take out of the oven when they are almost cooked - about 25 minutes. Next, slice the onions thinly, and cut the grapes in half. To make the dressing add all the ingredients together in a measuring cup and emulsify with a hand blender. To make the salad, combine the cooked and cooled sweet potatoes, red onion, blue cheese crumbles, toasted pecans, cut grapes, arugula and chopped parsley and mix in a bowl until well distributed.
Just before serving add the dressing mix and serve, you can either place it into a large serving bowl or into individual dishes for each of your guests. This salad goes very well to proscuitto and cooked beef on a buffet. Be sure to add the dressing last minute or it will turn the arugula brown. Enjoy!