Yeah, I’m back to blogging. Yay!
So, it’s spring in California. But not here. What does that mean? Um, sweet potato arugula salad, the perfect mix of winter-y root veggies and tender spring greens. The sweet potato and homemade honey mustard dressing (inspired by an old coworker who used to use condiments in the dining hall to make her salad dressings) cut the peppery bitterness of the arugula. This recipe doesn’t use exact measures, just add ingredients as you see fit.
- Sunflower or pumpkin seeds
- Sweet potato
- Hard cooked eggs (Martha Stewart has the best directions for cooking eggs, see them here)
- Goat cheese
- 3 parts Extra Virgin Olive Oil
- 1 part balsamic vinaigrette
- 1 part honey
- 1 part mustard of your choice (I recommend spicy brown or Dijon to add a little kick)
- 1 pinch black pepper
- Cook eggs according to these directions from Martha Stewart, or whatever method you prefer.
- Cook the sweet potato in the oven or microwave. I prefer the microwave, it cooks faster and I find that oven-baked sweet potatoes are too sweet for my taste.
- While sweet potatoes and/or eggs are cooking, combine other ingredients.
- To get the goat cheese into the salad from a chevre log, you have to crumble it. I’ve found that the best method is to cut off a piece of the log and break it into smaller pieces with my fingers. It’s kind of messy, so if you have a better way, let me know.
- Allow potatoes to cool enough for you to chop them. Chop the potatoes, add them to the salad.
- Add the eggs.
- Toss. The goat cheese will spread out over the salad, especially if the eggs or sweet potatoes are still warm. If not, no problem, you’ll have delicious chunks of goat cheese in your salad.
- In a separate bowl, whisk the dressing ingredients together with a fork.
- Using a small piece of arugula, taste test the dressing and adjust as needed.
- Drizzle dressing over salad.