Second Empire Roasted Sweet Potato, Mango and Endive Salad

From: Chef Daniel Schurr, Second Empire Restaurant & Tavern, Raleigh, NC. Yield: 6 servings.

4 cups diced sweet potato (about 3 medium)

2 Tbsp. olive oil

¼ cup rice wine vinegar

1 Tbsp. fresh lemon juice

1 tsp. honey

1 tsp. salt

⅛ tsp. white pepper

¼ cup chopped parsley

¼ cup chopped cilantro

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