Sweet Potato and Poblano Salad with Honey and Rosemary

Ingredients

• 2 teaspoons Dijon mustard
• Canola oil or vegetable oil (for brushing)
• Dash of Worcestershire sauce
• 1 ½ tablespoons white wine vinegar
• 2 tablespoons honey
• ¼ cup fresh Italian parsley
• ¼ cup green onions
• + 5 more ingredients
• • 2 fresh poblano chiles*
  • ¼ cup olive oil
  • 2 ½ pounds red-skinned sweet potatoes (yams)
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh rosemary

Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 da...

View full recipe at Epicurious