Southern Season

Autumn Greens with Sweet Potato and Apple Salad

autumn greens_5_jwb


For the Salad:
1 medium sweet potato
1 medium apple, cored, halved and thinly sliced
1 tablespoon olive oil
½ lb. thickly sliced applewood smoked bacon
6 cups greens, spinach, arugula or frisée, julienned
Dried apple chips

3 tablespoons spicy pecan vinegar
1 heaping tablespoon finely minced shallot
2 teaspoons pecan praline syrup
1 tablespoon Dijon mustard
Salt and pepper to taste
½ cup olive oil


1. Preheat oven to 425 degrees.
2. Peel and cut sweet potatoes into ½ inch cubes. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper to taste.
3. On a baking sheet, place sweet potatoes and roast until tender, approximately 30 minutes.
4. In a small pan, cook the bacon and cut into ½ inch pieces. Set aside.
5. In a small bowl, add the vinegar, shallots, syrup, dijon mustard, salt and pepper. Whisk the olive oil in to the mixture until emulsified or well mixed.
6. Toss the greens with some dressing and then divide onto salad plates or place in a serving bowl.
7. In a separate dish, toss the sweet potatoes and apples in dressing. Divide onto salad plates or in a separate serving bowl.
8. Sprinkle with bacon and apples.
9. Serve immediately.