Monday, March 9, 2009

Sweet Potato & Gorgonzola Salad

Inspired by Meg. Our lover of sweet potatoes and recipient of the infamous and ever-remembered sweet potato bridal shower!! 

  • 1/2 - 1 sweet potato
  • Gorgonzola (crumbled or chopped)
  • Pecans
  • Maple syrup
  • Spinach, romaine, arugula
  • Balsamic vinegar
  • Sugar
  • Olive oil
  1. Peel sweet potato. Shred into thin strips and lightly fry in pan with olive oil. Set aside to cool on paper towels.
  2. Roughly chop pecans. Place into medium-heated pan with a small tab of butter. Coat pecans with butter and warm for 1 -2 minutes. Once warmed, drizzle with maple syrup and turn heat down to low. Stir frequently to rotate pecans. Warm for 5 - 7 minutes. Turn out onto cutting board to cool for 5 - 10 minutes.
  3. In a sealable jar or bowl, eyeball equal parts olive oil and balsamic vinegar. Whisk in several teaspoons of sugar, until vinaigrette is to taste.
  4. Mix sweet potato shreds and pecans with salad greens and gorgonzola. Top with balsamic vinaigrette.