-
1
Preheat the oven to 400F.
-
2
Pierce the sweet potatoes in several places with a fork, place on a baking sheet, and roast until they are tender when pierced, about 1 hour.
-
3
Let cool, peel, and cut into 3/4-inch chunks.
-
4
Cut the radicchio in half, cut away the core, then tear the leaves into bite-size pieces and place in a salad bowl.
-
5
Trim the core and any dark green outer leaves and leaf tips from the frisee.
-
6
Tear the pale yellow center leaves into bite-size pieces.
-
7
Cut the endive crosswise into 1-inch rounds.
-
8
Add the frisee and endive to the salad bowl and toss to mix.
-
9
Add enough of the vinaigrette to coat the salad lightly (you may not need it all) and toss well.
-
10
Add the sweet potatoes and toss again gently.
-
11
Taste for seasoning.
-
12
Divide the salad among salad plates.
-
13
With a vegetable peeler or cheese plane, shave cheese over each portion, dividing it evenly.
-
14
Serve immediately.
-
15
Enjoy with Cakebread Cellars Sauvignon Blanc or another dry white wine with good acidity.
