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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Butter


  • PeachDish Salt

    PeachDish Salt

  • Shallot


  • Mustard Greens

    Mustard Greens

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Honey


  • Sweet Peppers

    Sweet Peppers

  • Toasted Peanuts

    Toasted Peanuts

  • Thomasville Tomme cheese

    Thomasville Tomme cheese


Prepare your mise en place: Peel sweet potato, and cut into uniform, 1/2-inch pieces. Peel, halve and thinly slice shallot. Halve pepper, remove and discard seeds and stem, and thinly slice flesh. Separate mustard greens stems and leaves. Finely chop stems, and thinly slice leaves, keeping them separate from stems. Remove and discard side rinds from cheese; slice cheese into thin triangles.
Place a large sauté pan over high heat and add 1 teaspoon cooking oil. When oil is shimmering, carefully add sweet potato. Cook without disturbing 3-4 minutes. Carefully add butter, 1/4 teaspoon PeachDish Salt and 1/4 cup water.
Add shallot and mustard stems, and stir to incorporate. Reduce heat to medium, and cook 10-12 minutes, or until sweet potatoes are fork-tender. Remove from heat, and allow vegetables to cool in pan 4-5 minutes. There should be very little liquid remaining in the sweet potato pan. While sweet potatoes cook, prepare the dressing: To cider vinegar jar add 2 tablespoons olive oil, honey and 1/4 teaspoon PeachDish Salt. Tightly cover jar, and shake to thoroughly combine.
In a large mixing bowl, combine mustard green leaves and dressing. With your hands, rub and crush the greens until they begin to wilt. Set aside to marinate.
Add sweet potato mixture, pepper and peanuts to mustard greens. Mix thoroughly to combine. Season to taste with remaining PeachDish Salt.
Divide salad between 2 plates. Top each with cheese. Enjoy!