Charred Yam and Fennel Salad with Orange Vinaigrette
1/4 cup olive oil
1 tsp honey
1 1/2 tbsp white wine vinegar
1 tsp dijon
Salt
2 large yams
1 small fennel bulb
1 pomegranate
1 navel orange
1 garlic clove
1/2 cup feta
Orange Vinaigrette
1 navel orange
1 garlic clove
1/4 cup olive oil
1 tsp honey
1 1/2 tbsp white wine vinegar
1 tsp dijon
Salt
Pre Recipe Prep
Option to do day before:
Remove seeds from pomegranate - you will have extra - don't use them all
Roast yams (Step 1)
Prep fennel salad (Step 2)
Roast yams
Heat oven to 450F. Chop yams into 1 inch cubes. Toss in 1 tbsp olive oil and a large pinch of salt. Bake for 20 minutes or until fork tender. Turn broiler on high and cook for about 1 minute, flip and repeat. You want a very light char on these, just around the edges.
Set aside.
Make the fennel salad
To a large bow, add juice and zest of 1 orange, 1 minced garlic clove, 1 tsp dijon, 1 tsp honey, 1 1/2 tbsp white wine vinegar and a pinch of salt. Whisk until incorporated. Slowly drizzle in remaining oil while whisking vigorously, until fully incorporated.
Add thinly sliced fennel to vinaigrette and set aside.
Assemble
If you haven't yet, remove seeds from your pomegranate now. Once yams have cooled, assemble your dish. Start with yams at the base, top wtih fennel salad, with a drizzle of the dressing (don't use it all or it will get soggy). Top with crumbled feta and a handful of pomegranate seedsand serve immediately.
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