Sweet Potato & White Bean Salad w/ Rosemary Shallot Vinaigrette
Our latest salad creation is served with an herbaceous Rosemary Shallot Vinaigrette. (Find the dressing recipe down below!)
Our greens of choice include:
Baby leafy greens: baby leafy greens: mizuna, mustards, red cabbage, dino kale, and red kale
Shoots: sunflower shoots, radish shoot, pea shoots
Suggested salad additions:
Pumpkin Seeds
White Bean
Sweet Potato
Rosemary Shallot Vinaigrette
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Yields: 1 cup
Ingredients:
2 tablespoon shallot, finely minced
2 teaspoon rosemary, finely minced
2 teaspoon dijon mustard
¼ cup white vinegar
Salt and pepper to taste
⅔ cup olive oil
Directions:
Combine all ingredients except olive oil in a medium size bowl. Very slowly drizzle in olive oil and whisk vigorously until emulsified.
Store in the fridge for up to two weeks.
Enjoy!
Photography, Food Styling, and Recipe Developed by Sara Thornton
