1 pound sweet potatoes, peeled and cut into wedges
1 medium sweet onion, cut into wedges
1 Tablespoon olive oil
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon freshly cracked pepper
1 (5-ounce) package fresh mache, thoroughly washed
1 (1/2-inch) piece fresh ginger, peeled
2 Tablespoons red wine vinegar
1 Tablespoon chopped sweet onion
1 Tablespoon honey
1 teaspoon orange zest
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 cup olive oil
(Makes about 1/3 cup)
To make salad:
Preheat oven to 400°F.
Heat a 17 x l0-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes.
Toss together sweet potato wedges and next 5 ingredients in a large bowl.
Place sweet potato mixture in hot pan.
Bake at 400°F for 25 minutes.
Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
Meanwhile, prepare Citrus Vinaigrette
To make vinaigrette:
Pulse first 7 ingredients (ginger thru salt) in a blender or food processor until blended.
With blender running, add olive oil in a slow, steady stream, processing until smooth.
Pour through a fine wire-mesh strainer into a bowl; discard solids.