Hi all– Saturday night we had magical evening with friends– literally magical. Our buddy Mark did an hour of amazing slight of hand tricks after dinner around our table.
I kept thinking, “If I watch just a little closer, I’ll figure out how he does it.” But no. We were all totally mystified.
And besides that, we had a sweet time talking around the table– with this salad to start us out, coq au vin, mixed rice, shaved Brussel sprouts and bread ( I love good bread!). Oh and to end the evening ice cream puffs. Everyone stayed late. It was a fine time.
ROASTED SWEET POTATO, AVOCADO Y FARO SALAD
1 sweet potato
2 tab. olive oil
salt & freshly ground pepper
Red leaf lettuce
1/2 cup faro
1/2 cup Pomegranate seeds
1/2 cup olive oil
1/4 cup orange muscat vinegar*
(or your favorite flavored vinegar)
1 tab honey
salt & pepper to taste
Peel the sweet potato and cut it into small chunks. Mix the little chunks with the olive oil, salt and pepper. Spread them all out on a baking sheet, separating them as best you can. Bake them in the oven at 425 degrees for 15 to 20 minutes, until they are tender and just starting to brown around the edges. Let them cool.
While it’s cooking shake all the dressing ingredients in a container with a tight fitting lid until they are thoroughly blended.
Cook the faro in water according to the instructions on the package– (mine boiled just 10 minutes) until it’s tender. Cool.
On a pretty plate, layer the lettuce, avocado, faro and pomegranate. Give the the dressing a little more shaking and dribble it over the salad when you’re ready to serve it.
*Orange Muscat Vinegar from Trader Joes– citrus, sweet, delicious