Sweet Potato & Granny Smith Dressed W/Grand Mariner Vinaigrette

• 1 large sweet potato - roasted
• 2 tablespoon seasoned rice vinegar
• 1-1/2 teaspoon orange juice
• 2 tablespoons Grand Mariner
• Taste test for sweetness and then add honey or agave to suit your taste
• 3 tablespoons walnut preferred but a neutral oil will work nicely, too
• Sea salt flakes
• 1/2 medium unpeeled granny smith cored and sliced
• 1/3 cup pomegranate arils
• 1 finely minced jalapeno pepper
• Salted sunflower seeds - a handful
• Oil on hand for roasting the potato

1. Peel and cut the potato into 1/8 inch medallions, then roast with a little oil @ 400 degrees, until just tender. Cool completely.
2. Meanwhile, in a medium bowl, combine the next five ingredients (rice vinegar through oil), whisk well. Add a pinch of salt, or to taste.
3. Cut the cooled potatoes into a quarter moon size.
4. Cut the apple into half moon slices and cut them in half, to make a quarter size moon. Add them to the vinaigrette to coat and to keep them from turning brown.
5. Arrange the potatoes and coated apples in a serving bowl, sprinkle with salt to taste. Scatter the pomegranate, sunflower seeds and jalapeno over the top. Dot with a little of the vinaigrette.
6. Cover and chill at least a couple hours.
7. Serve with extra vinaigrette on the side.

sweet potato, rice vinegar, orange juice, grand mariner, then, salt, pomegranate arils, jalapeno pepper, sunflower seeds, potato

Taken from food52.com/recipes/8700-sweet-potato-granny-smith-dressed-w-grand-mariner-vinaigrette (may not work)