Sweet potato salad with apple, Beemster 30+ Belegen & honey mustard vinaigrette

Main course. 4 persons. Preparation 20 min. + 20 min. oven time

Ingredients

• 1 kg sweet potatoes
• 1/2 tsp ground cinnamon
• 4 tbsp oil
• 1 tsp dijon mustard
• 1 tsp honey
• 1 tbsp apple cider vinegar
• 2 apples
• 50 g salted pecans
• 4 slices Beemster 30+ Belegen
• 85 g corn salad
• 40 g dried cranberries

Kitchen Stuff

• baking paper

Prepare

1. Preheat the oven to 200 °C. Scrub the sweet potatoes clean, cut with skin into 2 cm pieces. Spread on a baking sheet lined with baking paper, spoon with the cinnamon and 1 tbsp oil. Sprinkle with freshly ground pepper and salt.
2. Bake about 20 min. in the center of the oven. Toss halfway through. Meanwhile, whisk the mustard and honey with the vinegar. Gradually pour in the rest of the oil while whisking. Season to taste with salt and pepper.
3. Cut the apples with skin into quarters, remove the core and cut the flesh into about 1½ cm cubes. Coarsely chop the pecans. Cut the cheese slices lengthwise into strips.
4. Mix the corn salad, sweet potato, apple, cranberries and vinaigrette into a salad and divide among deep plates. Divide the cheese and pecans on top and sprinkle with pepper.

Serving tip
Delicious with French bread.

Also fancy another dish with Beemster 30+ cheese? Take a look at our recipe page.