Serves 6-8
Ingredients:
Vinaigrette:
¼ cup Rosemary Infused Olive Oil
¼ cup Blackberry Ginger Infused Dark Balsamic
2 tablespoons honey
1 tablespoon Dijon mustard
Fleur de Sel and black pepper, to taste
2 each large sweet potatoes, peeled, halved, and sliced
9 to 10 each red pearl onions or small shallots, peeled and halved
3 tablespoons Rosemary Infused Olive Oil
½ teaspoon Smoked Paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon Fleur de Sel
Pinch ground allspice
2 to 3 cups mixed baby salad greens
4 ounces soft goat cheese, crumbles
½ cup candied pecans
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper, set aside.
To make the vinaigrette, place Rosemary Infused Olive Oil, Blackberry Ginger Infused Dark Balsamic, honey, and mustard in a medium bowl. Whisk to combine, and season to taste with salt and pepper. Set aside or refrigerate until ready to serve.
Place the sweet potatoes, onions, olive oil, paprika, cumin, coriander, salt, and allspice in a large bowl and toss to coat. Transfer the contents of the bowl to the prepared baking sheet, spreading out in an even layer. Place in the oven and roast for 20 to 30 minutes or until the sweet potatoes are tender. Remove from the oven and set aside to cool for 15 minutes.
Place the greens, roasted sweet potatoes, and roasted onions on a large platter to assemble the salad. Top the salad with goat cheese crumbles and candied pecans. Drizzle with vinaigrette or serve with the vinaigrette on the side.
