2 sweet potatoes, peeled and cubed
4 tbsp olive oil
1½ tsp wholegrain mustard
1½ tbsp red wine vinegar
180g cherries, halved (reserve any juice)
2 tbsp roughly chopped tarragon leaves
115g bag baby spinach
100g wensleydale cheese, sliced thinly
1. Preheat the oven to 200°C, gas mark 6. Toss the sweet potato with 1 tbsp olive oil on a large baking sheet. Season and roast for 30 minutes, until golden; set aside.
2. Combine the mustard and vinegar. Season, then whisk in the remaining 3 tbsp oil and 1 tbsp water. Stir in any juice from the cherries, then toss with the tarragon, spinach and sweet potato. Divide between plates and scatter with the cherries and sliced wensleydale.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
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