Parsley and Ham Salad with Sweet Potato Polenta

Ingredients

• 1 ½ tablespoons sherry vinegar
• 2 cups chicken stock or canned low-sodium broth
• 1 garlic clove, minced
• ¾ cup finely slivered cooked country ham (3 ounces)
• ½ medium red onion, thinly sliced
• Freshly ground pepper
• 2 ½ tablespoons fresh orange juice
• + 10 more ingredients
• • salt and freshly ground pepper
  • ¼ cup freshly grated Parmesan cheese
  • 4 cups flat-leaf parsley leaves
  • SALAD:
  • 1 small sweet potato
  • 2 teaspoons pure olive oil
  • Salt
  • 1 Granny Smith apple, thinly sliced
  • POLENTA:
  • ½ cup polenta

1. Make the Polenta: Preheat the oven to 400°. Bake the sweet potato for about 20 minutes, or until barely tender. Peel and cut the sweet potato into 1/2-inch dice. Raise the oven temperature to 500°. 2. Bring the chicken stock to a boil in a medium saucepan. Lightly oil a shallow 8-inch bowl. Wh...

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