Sweet Potato and Pecan Salad

• 1 lb sweet potato, diced
• 2 celery ribs, sliced
• 1 celery root, grated (celeric)
• 2 spring onions, sliced
• 1 cup bean sprouts
• 12 cup pecans, chopped
• 2 heads endive, separated
• 1 teaspoon lemon juice
• 3 fresh thyme sprigs, to garnish
• 4 tablespoons olive oil
• 1 tablespoon garlic-flavored red wine vinegar
• 1 teaspoon light-brown sugar
• 2 tablespoons fresh thyme

1. Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
2. Drain thoroughly, transfer to a bowl and allow to cool.
3. Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
4. Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
5. Spoon the potato and salad greens mixture onto the endive leaves.
6. In a small bowl, beat the dressing ingredients together.
7. Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.

sweet potato, celery, celery root, spring onions, bean sprouts, pecans, endive, lemon juice, thyme, olive oil, garlic, lightbrown sugar, thyme

Taken from www.food.com/recipe/sweet-potato-and-pecan-salad-118830 (may not work)