Tangerine Frisée Salad with Grilled Sweet Potatoes

This unique salad is a festival of contrasts in colours, flavours, and textures.

2 medium sweet potatoes, peel on
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 clove garlic, minced
1 teaspoon sugar
3 sprigs fresh parsley
2 heads frisée lettuce, curly endive, romaine lettuce, or a combination
1/2 cup olive oil
1/3 cup white wine
2 tablespoons honey mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh chopped chervil
1 teaspoon toasted poppy seeds
4 tangerines, peeled and sectioned
Salt and pepper

Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Cool and slice 1/4" thick. Do not peel.

For marinade, combine vegetable oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Add sweet potato slices, turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning occasionally to distribute marinade.

Wash greens and separate from core. Drain and pat dry with paper towels. In large bowl, combine olive oil, wine, honey mustard, vinegar, chervil, and poppy seeds. Add tangerine slices and toss to coat. Season with salt and pepper to taste. Add greens and toss.

Remove sweet potato slices from marinade and place in centre of cooking grate. Grill until warm, about 8 minutes, turning once halfway through grilling time. Set aside and keep warm.

Arrange salad on large platter and garnish with grilled sweet potato slices.

Makes 6 servings.