Salad of escarole and grilled sweet potatoes

Ingredients for Salad of escarole and grilled sweet potatoes

Instructions for Salad of escarole and grilled sweet potatoes

To prepare the Salad of escarole and grilled sweet potatoes recipe, please follow these instructions:

Peel the sweet potatoes and cut them into slices. Turn them with olive oil and sprinkle with salt. Put them on a baking tray with baking paper and grill them in the oven until they have golden edges. Turn potato slices and grill again. Pull them off the tracing paper and put feta in small pieces on the same baking paper. BBQ feta to it has dark edges. Picking escarolen in bite-sized pieces. Let Arugula and watercress be whole. Got raisins and balsamic vinegar in a pan and give it a quick rehash. Let it cool. Mix gently the grilled potato slices with escarole, Arugula and watercress. Serve it on a platter and sprinkle the grilled feta over. Unplug the raisins out of the balsamicoen and sprinkle them over the salad. Drip, possibly with a little balsamic vinegar depending on how tart you want salad.