Roasted Sweet Potato & Blue Cheese Salad with Dijon Dressing

This delicious salad combines the sweetness of roasted sweet potato with creamy blue cheese and peppery watercress and mixed salad greens.

The dressing is a mixture of Dijon mustard, white wine vinegar, a little sugar and extra virgin olive oil. It's important to use white wine vinegar instead of regular white vinegar because it has a more rounded flavor.

• 1 medium sweet potato, peeled and cut into thick rounds
• 1 Tbsp of olive oil
• 1 bunch of watercress, stems trimmed
• Mixed salad greens for 4
• 3/4 cup of blue cheese, crumbled
• DRESSING
• 1/4 cup of extra virgin olive oil
• 2 1/2 Tbsp of white wine vinegar
• 1 tsp of white sugar
• 1 Tbsp of Dijon mustard
• 1/4 tsp of sea salt

1. Pre-heat the oven to 350F (180C). Place the sweet potato rounds in a baking dish and drizzle with 1 tablespoon of olive oil and sprinkle on some sea salt. Roast for 25 minutes or until tender but firm.
2. Meanwhile, make the dressing by combining the extra virgin olive oil, white wine vinegar, sugar, Dijon mustard and sea salt. Stir quickly with a fork to bind the mixture. Set aside.
3. Once the sweet potato is ready remove it from oven and cool. Once cooled cut sweet potato into bite-sized pieces. Set aside.
4. In a large mixing bowl, mix together the watercress and mixed salad greens. Add about 2 tablespoons of the dressing and gently toss to coat the leaves.
5. Arrange salad on serving plates and then top with sweet potato followed by a sprinkling on crumbled blue cheese. Drizzle on remaining dressing if it's needed.