Ingredients
Scale
- 2 heads of Romaine Lettuce, chopped
- 1 cup Roasted Sweet Potatoes (recipe in notes, usually 1–2 sweet potatoes)
- 1 cup Chopped Grapes
- 1/2 cup Dried Cranberries
- 5.2 ounces Boursin Shallot and Chive Cheese
- 1 Croutons
CHAMPAGNE VINAIGRETTE SALAD DRESSING
- 1/4 cup Champagne Vinegar
- 2 TBS Diced Shallots
- 1 TBS Maple Syrup
- 1 TBS Dijon Mustard
- 2 tsp Dried Tarragon
- 1/2 tsp Kosher Salt
- 1/4 cup Extra Virgin Olive Oil
Instructions
In a salad shaker, or mason jar, add in your salad dressing ingredients. Shake them up until everything is emulsified. This can be made a few days ahead of time, and stored in your fridge for up to 7 days.
ROASTED SWEET POTATOES:
- Wash and peel your 1-2 sweet potatoes, depending on how big they are.
- Chop them into bite sized pieces, then toss with 1 tablespoon of olive oil, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Roast these on a half sheet pan at 425 degrees for about 25-30 minutes, turning occasionally.
- Let these cool completely, storing to use later, or add to the salad right away for a warm salad.
SALAD ASSEMBLY:
- In a large serving bowl, big enough to toss everything together, add in your chopped lettuce.
- Top with the remaining ingredients. You can add these in an “aesthetic” way, or add them all in, and toss with the dressing.
- I like to add them into little “pie pieces” and then bring the whole to the table. Shake the dressing at the table, and pour over for a dramatic presentation.
Notes
Each component to the salad can be made and stored ahead of time, and assembled later.