Mustard Greens Salad with Sweet Potato, Tomme & Cider Dressing
This dish drew raves in our test kitchen for its originality and creative flavor pairing. If you’ve tried mustard greens before, it was probably in a sauté or stew where they were thoroughly cooked. Here we crush the raw greens and marinade them in a tangy sweet dressing. The greens are gently wilted from the oil, vinegar and slight warmth of the cooked sweet potatoes. A creamy local cheese – a recent winner at the American Cheese Society annual competition – balances all those bold flavors, while peanuts add a surprise crunch.