INSTRUCTIONS

• 2 small sweet potatoes, diced
• 1/2 medium red onion, thinly sliced
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons finely chopped fresh chives
• 4 cups arugula
• 3 medium radishes, sliced paper thin
• Salt to taste

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.
3. Transfer to a parchment-paper-lined (alternative: line baking sheet with oil or nonstick spray) baking sheet and roast until tender, about 45 minutes.
4. Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.  Toss together arugula and radishes in another medium bowl.  To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula. Add salt to taste.