Sweet Potato and Poblano Salad with Honey and Rosemary

Ingredients

• 2 teaspoons dijon mustard 
• 1 tablespoon rosemary leaves fresh chopped
• 0.3 cup spring onion thinly sliced ( 2)
• 2 tablespoons honey 
• 0.3 cup olive oil 
• 0.3 cup parsley fresh italian chopped
• 2  poblano pepper fresh diced seeded ( 8 ounces total)
• 2.5 pounds cubes red-skinned sweet potato peeled quartered (yams)
• 1 tablespoon shallots minced ( 1 small)
• 8 servings vegetable oil (for brushing)
• 1.5 tablespoons citrus champagne vinegar 
• 1 Dash worcestershire sauce 

Equipment

• bowl
• knife
• whisk
• grill

Directions

1. Whisk first 6 ingredients in small bowl.Gradually whisk in olive oil. Season to tastewith salt and pepper.
2. Cook sweet potatoes in large saucepanof boiling salted water until just barelytender, about 6 minutes.
3. Drain; run undercold water to cool. Cover and chill at least 1hour and up to 1 day.
4. Preheat barbecue (high heat).
5. Brushpotato wedges with canola oil.
6. Sprinklewith salt and pepper. Grill potatoes untilgrill marks appear, about 2 minutes perside.
7. Transfer potatoes to work surface.
8. Cutcrosswise into 1-inch pieces.
9. Place potatoes,poblanos, green onions, and parsley in largebowl.
10. Drizzle dressing over; toss to coat.Season to taste with salt and pepper.
11. Servewarm or at room temperature. DO AHEAD: Canbe made 1 day ahead. Cover and chill. Bringto room temperature before serving.
12. * Often called pasillas; available at somesupermarkets and at specialty foods storesand Latin markets.
13. Cook the sweet potatoesin the boiling water until they are just tenderwhen pierced with a knife. If you overcookthem, the potatoes will fall apart whentossed in the salad.
14. Per serving: Calories 205, Total fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 110mg, Carbohydrate 34g, Fiber 5g, Protein 3g
15. Nutrition Data
16. See Nutrition Data's complete analysis of this recipe ›