Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette
| 02/19/2010|
Ingredients:
4 Large Sweet Potatoes
2 Tbs. Olive Tap Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
Pepper to taste
Vinaigrette:
1/4 C. Olive Tap Honey Balsamic Vinegar
1 Tbs. Honey
1/2 C. Olive Tap 100% Extra Virgin Olive Oil (lighter, fruity style, e.g. Arbequina, Hojiblanca)
2 tsp. Dijon Mustard
1/8 tsp. Kosher Salt
Pepper to taste
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.
Heat a cast iron grill pan or outdoor grill over high heat until very hot.
Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.
Whisk together all vinaigrette incredients except the olive oil until combined. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.
Makes 8 servings.
An Olive Tap recipe adaptation from Christine A. Verstraete, The Pioneer Press, November 6, 2008.
