Roasted Sweet Potatoes Walnuts, and Pomegranates

Once you've had roasted sweet potatoes
with thyme and dressed with an
elegant champagne vinaigrette,
you may never want the other stuff again.

Ingredients:
For Salad:
2 medium sweet potatoes
1 teaspoon fresh thyme, coarsely chopped
1/2 cup extra-virgin olive oil
Salt and pepper
2 handfuls arugula
2 handfuls frisée
1/2 cup toasted walnut pieces
1/2 cup pomegranate seeds

For Dressing:
1 large shallot, peeled and diced
1/3 cup champagne vinegar
1 cup extra-virgin olive oil

Directions:
Wash and peel sweet potatoes and cut into one-inch pieces.
Toss with thyme and olive oil, and season with salt and pepper.
Roast in a pre-heated 350-degree F.
oven for twenty minutes or until light brown
and soft when pierced with a fork.
To prepare dressing:
Soak shallots and a pinch of salt
in champagne vinegar for five minutes.
Slowly whisk in olive oil. Season to taste.
After potatoes have roasted,
they may be combined warm or cold
with greens, walnuts, and dressing.
Season and garnish with pomegranate seeds.