Looking for a good salad to complement your picnic menu? Look no further.
-2 tablespoons honey
-1½ tablespoons white wine vinegar
-1 tablespoon chopped fresh rosemary
-1 tablespoon minced shallot (about 1 small shallot)
-2 teaspoons Dijon mustard
-2 teaspoons Worcestershire sauce
-¼ cup olive oil
-2 1/2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise vegetable oil (for brushing)
-2 fresh poblano chilies, seeded, diced
-¼ cup green onions, thinly sliced diagonally (about 2)
-¼ cup chopped fresh Italian parsley
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 barely tender, about 6 minutes. Drain; run under cold water to cool and drain well. Cover and chill at least 1 hour.
Brush potato wedges with oil, sprinkle with salt and pepper and grill at high heat until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces.
Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over potatoes and peppers, toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.