Sweet Potato with Salad and Dirty Cowboy Dressing

Serves 2

Dirty Cowboy Dressing
The yam was so sweet smelling while it cooked, that I knew it needed several bitter flavor counterpoints: coffee and endives.

1 tablespoon fresh mayonnaise
1 tablespoon Dijon mustard
5 teaspoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon finely minced red onion or shallot
1 teaspoon freshly ground coffee
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 teaspoon fresh chopped cilantro leaves
2 leaves lemon basil, finely chopped

1 large garnet yam, cut in 1 1/2 inch pieces
2 Belgian endives, chopped into 1" rounds
1 small head red leaf lettuce, torn
1 avocado, pitted and cut in 1 inch pieces

In a large bowl, whisk together the first ten ingredients until uniform and smooth, set aside. Place the yam in a small saucepot with enough cold water to cover. Bring to a boil, reduce to a simmer. Remove when yams are easily pierced with a paring knife, drain. Set hot yams in dressing, toss to coat. Divide greens between two plates, top with yam salad and avocado.