Sweet Potato and Chicory Salad

• 2 pounds sweet potatoes, preferably both yellow-fleshed and orange-fleshed varieties
• 1 head radicchio
• 1 small head frisee
• 2 Belgian endives
• Sherry vinaigrette (page 67)
• 3 ounces Bellwether Farms San Andreas or other aged sheeps milk cheese, in one piece

1. Preheat the oven to 400F.
2. Pierce the sweet potatoes in several places with a fork, place on a baking sheet, and roast until they are tender when pierced, about 1 hour.
3. Let cool, peel, and cut into 3/4-inch chunks.
4. Cut the radicchio in half, cut away the core, then tear the leaves into bite-size pieces and place in a salad bowl.
5. Trim the core and any dark green outer leaves and leaf tips from the frisee.
6. Tear the pale yellow center leaves into bite-size pieces.
7. Cut the endive crosswise into 1-inch rounds.
8. Add the frisee and endive to the salad bowl and toss to mix.
9. Add enough of the vinaigrette to coat the salad lightly (you may not need it all) and toss well.
10. Add the sweet potatoes and toss again gently.
11. Taste for seasoning.
12. Divide the salad among salad plates.
13. With a vegetable peeler or cheese plane, shave cheese over each portion, dividing it evenly.
14. Serve immediately.
15. Enjoy with Cakebread Cellars Sauvignon Blanc or another dry white wine with good acidity.

sweet potatoes, head radicchio, head frisee, endives, sherry vinaigrette, bellwether farms san andreas

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-chicory-salad-388194 (may not work)