Sweet Potato and Green Bean Salad with Creamy Peppercorn Dressing

  • 2 large sweet potatoes; diced and roasted until tender
  • 4 cups green beans; stems removed, halved and blanched
  • For the dressing:
  • 1/2 cup crème fraiche
  • 1/4 cup red wine vinegar
  • 2 Tbsp honey
  • 1 bunch chives; minced
  • 1/4 cup parsley; minced
  • 1/2 cup buttermilk
  • Zest of one lemon
  • Handful of fresh cracked peppercorns
  • Salt; as needed

In a small bowl, whisk together all dressing ingredients. Mix sweet potatoes and green beans in a bowl, pour over dressing and toss well. Let sit for five minutes or up to 24 hours to let flavors marinate.