Sweet Potato & Granny Smith Dressed W/Grand Mariner Vinaigrette

  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)

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