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About the Dish

  • Multi-Grain Bread

    Multi-Grain Bread

  • Sweet Potatoes

    Sweet Potatoes

  • Apple

    Apple

  • Beautiful Briny Sea Rosemary Sea Salt

    Beautiful Briny Sea Rosemary Sea Salt

  • Shallot

    Shallot

  • Sultanas

    Sultanas

  • Red Wine Vinegar

    Red Wine Vinegar

  • Arugula

    Arugula

  • Pecans

    Pecans

  • Thyme

    Thyme

METHOD

1
• Heat oven to 400° F. MISE EN PLACE • Cut bread into 3/4-inch cubes. • Peel sweet potato, and cut into 3/4-inch pieces. • Core apple, and cut into 3/4-inch pieces. • Peel shallot, and slice into thin rounds. • Pick thyme leaves.
2
• On a baking sheet, drizzle sweet potato with 2 teaspoons olive oil, and season with 1/2 teaspoon rosemary salt. Toss to coat, and spread in single layer. • Bake until tender when pierced with tip of knife, about 20 minutes.
3
• While sweet potato bakes, in a large bowl, toss shallot and raisins with vinegar. • Set aside until needed, stirring occasionally.
4
• On a baking sheet, drizzle bread with 2 teaspoons olive oil. Toss to coat, and spread in single layer. • Bake until firm and lightly browned on edges, but not crunchy, about 10 minutes. Transfer to a plate to cool.
5
To shallot mixture, add arugula, hot sweet potatoes, bread and apples. Toss to combine. (The heat from the sweet potato will lightly wilt the arugula.)
6
Stir in pecans and thyme. Season to taste with rosemary salt and black pepper. Serve, and enjoy!