Ingredients
Golden Raisin Vinaigrette
- 1/2 Cup California golden raisins
- 1/2 Cup water
- 1/3 Cup fresh lime juice
- 2 Tablespoons extra virgin olive oil
- 1/2 Teaspoon salt
- Freshly ground pepper
Procedure
For vinaigrette, measure raisins and water into a small saucepan and bring to boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has evaporated. Let cool, then purée in a blender or small food processor. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.
Salad
- 2 Pounds small orange or yam-type sweet potatoes (about 2 inches in diameter)
- 1 Tablespoon extra virgin olive oil
- 1/2 Cup California golden raisins
- 2 Tablespoons snipped fresh chives
- Fresh arugula leaves
To prepare salad, peel and cut sweet potatoes crosswise into 1/4-inch slices; toss with olive oil in a medium bowl. Grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and return to bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber spatula until evenly coated with dressing. Let chill for at least 1 hour before serving on arugula leaves.