Sweet Potato and Candied Pecan Salad with Dijon Vinaigrette

[tharrison]

Sweet Potato and Candied Pecan Salad with Dijon Vinaigrette

Serves 2 as Main Dishor 4 as Appetizer.

Based on a recipe from the Frick Cafe in the Point Breeze neighborhood of Pittsburgh.

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Dijon Vinaigrette

• 2 oz white wine or champagne vinegar
  
• 2 T fresh dijon mustard (older jars lose their kick)
  
• 5 oz extra virgin olive oil
  
• sea salt and freshly ground black pepper, to taste
  

Spicy-Sweet Candied Pecans

• 1-1/2 c pecans
  
• 3 T light corn syrup or 2 T honey and 1 T maple syrup
  
• 1-1/2 T sugar
  
• 3/4 T sea salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/8 tsp ground cayenne pepper
  
• nonstick vegetable spray
  

Salad

• 1 recipe Dijon Vinaigrette
  
• 1 recipe Spicy-Sweet Candied Pecans
  
• 4 c fresh mixed salad greens
  
• 2 medium sweet potatoes, cut into 1-inch squares
  
• 1 c extra virgin olive oil, divided
  
• 1/3 c honey
  
• 1/4 c sherry vinegar
  
• sea salt and freshly ground pepper, to taste
  
• 4 pieces of chicken-apple sausage, such as Aidell's, cooked and sliced lengthwise
  
• 1 apple of choice, sliced
  
• 1/2 c dried cranberries
  

For the dressing:

1. Whisk together the vinegar and dijon mustard. When combined, slowly drizzle in the EVOO until emulsified.

2. Add the salt and pepper, taste on a piece of lettuce, and adjust seasonings. Set aside.

For the pecans:

1. Preheat oven to 325°F and spray a foil-lined rimmed baking sheet with and even coating of the nonstick spray.

2. In a bowl, stir together the corn syrup or honey/maple mixture, sugar, salt, black pepper, and cayenne pepper. Add pecans and toss gently to coat.

3. Bake pecans for 5 minutes. Stir with a fork to coat with spice mixture.

4. Continue baking pecans another 10 minutes or until golden and the coating is bubbling, watching carefully so you do not burn them.

5. Remove foil from pan. Working quickly, separate all the nuts with the fork. Cool to room temperature.

Can be stored in an airtight container at room temperature up to 3 days, if they last that long.

For the Salad:

1. Preheat oven to 400°F. Wash the potatoes and cut into 1-inch squares. Toss with 1/4 cup of the oil, salt, and pepper. Place in a baking pan and roast, stirring a few times, for about 45 minutes or until golden brown, crusty, and tender.

2. In a bowl over medium heat, combine the sherry vinegar and honey. Stir carefully until completely combined. Remove from heat and whisk in the remaining 3/4 cups of oil.

3. When the potatoes are finished roasted, immediately toss them with the honey-vinegar dressing. Add more salt to taste and stir a couple of times while cooling.

4. Lightly coat the mixed greens with the Dijon Vinegrette and arrange on plates. Top with potato mixture, sausage, pecans, apples, and dried cranberries.

Keywords: Appetizer, Salad, Potatoes, Vegetables, Lunch, Dinner

( RG954 )