Baked Sweet Potato Sliders

Ingredients

• 2 large sweet potatoes
• 4 celery stalks
• 1 bunch flat parsley
• 1/3 cup dried cranberries
• pecans (optional)
• goat cheese
• champagne vinaigrette (recipe below)

Champagne Vinaigrette Ingredients

• olive oil
• juice of 1/2 lemon
• champagne vinegar
• 1 tablespoon whole grain mustard
• freshly-cracked pepper to taste

Instructions

1: Preheat oven to 450 degrees F. Slice each potato into 1-inch thick medallions. Place on a baking sheet, and cover in oil, salt and pepper. Bake for 15-20 minutes. Flip and bake other side for 5-10 minutes. Set aside to cool.

2: To make dressing, whisk vinegar, olive oil (2:1 ratio, but add additional vinegar for taste), lemon juice, mustard and cracked pepper.

3: Mix sliced celery, chopped parsley, dried cranberries and pecans in a bowl, and toss with dressing.

4: Assemble salad on top of medallions, and sprinkle with goat cheese before serving.

Note: To make this a day in advance, cover potatoes and store on a flat surface. Dress the salad before serving.