Vinaigrette Owner Erin Wade Shares Some Tasty Treats That Will Make You Smile

I Yam What I Yam  (one serving)

      A seasonal salad with baby greens, crispy pancetta, pomegranate seeds and maple glazed yam         shoestrings, served with maple mustard vinaigrette. 

2 heaping cups baby greens

2 TB pomegranate seeds + extra for garnish

3 TB cooked pancetta crumbles (cook sliced pancetta rounds in a sauté pan until fat rendered and crispy, then drain on a paper towel and crumble when cool)

1 ½ cups julienned yam (cut yam into thin rounds and then julienne into fine sticks)

2 tsp maple syrup for glazing yams

salt and pepper to taste

2 TB maple mustard vinaigrette (see below) 

Maple Mustard Vinaigrette

1/4 cup maple syrup

1/4 cup apple cider vinegar

2 TB grainy dijon mustard

2 TB soy sauce

1/2 tsp salt

1/2 tsp pepper

1/2 cup canola-olive oil blend