You can plan ahead because this salad will keep for up to 3 days in a tightly closed container in the refrigerator. Bring it to room temperature for serving.
¼ c. red wine vinegar
3 tbsp. roasted walnut oil
1 tsp. Dijon mustard
½ tsp. sugar
? tsp. freshly ground pepper, or to taste
Dash of salt, or to taste
1 tbsp. minced fresh flat-leaf parsley
1 large orange-fleshed sweet potato (about 14 ounces), peeled and cut into 2 inch-thick slices
Dash of salt
2 plum tomatoes, cut into ½-inch cubes
1 green onion (both white and green parts), coarsely chopped
Garnish: Toasted chopped walnuts
To make the vinaigrette, whisk together all of the ingredients, except the parsley, in a small bowl; add the parsley.
To make the salad, cover the sweet potato slices with water in a small saucepan; add a dash of salt. Cover the pan and bring the water to a boil over high heat. Reduce the heat to medium-high and cook until the potato slices are fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. Cut the potato into 1-inch chunks.
Toss the potato, plum tomatoes, and green onion in a medium bowl. Whisk the vinaigrette; add it to the salad and toss again. Taste and adjust the seasoning.
Use a slotted spoon to strain the salad for serving. Garnish each serving with walnuts.
YIELD: 4 servings