Sweet Potato and Poblano Salad with Honey and Rosemary

Name: Sweet Potato and Poblano Salad with Honey and Rosemary
Yield: 8 Servings
Ingredients: 2 tablespoons honey; 1 1/2 tablespoons white wine vinegar; 1 tablespoon chopped fresh rosemary; 1 tablespoon minced shallot (about 1 small); 2 teaspoons Dijon mustard; Dash of Worcestershire sauce; 1/4 cup olive oil; 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise; Canola oil or vegetable oil (for brushing); 2 fresh poblano chiles (about 8 ounces total),* seeded, diced; 1/4 cup green onions, thinly sliced diagonally (about 2); 1/4 cup hopped fresh Italian parsley; *Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

By Fred ThompsonPhotography by Elinor Carucci

May 5, 2009

Recipe notes