Warm Salad with Sweet Potatoes and Confit Tomatoes

Ingredients

• Sweet Potato 15 oz
• Marinated cherries 10 oz
• Garlic 1 head
• Thyme 4 sprigs
• Vegetable Oil 10 fl oz
• Shallot 2 pieces
• Ghee 5 oz
• Tuscany Mix "White Dacha" 5 oz
• Fresh basil leaves 0 oz
• Meyer Lemon Juice 0 fl oz
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the tomatoes in half and dice the sweet potato.

Step 2

Place the sweet potatoes and crushed garlic on a baking sheet, drizzle with olive oil, add a couple of sprigs of thyme, and season with salt and pepper. Roast in an oven preheated to 355°F for 15 minutes.

Step 3

Cook the tomatoes in a mixture of vegetable and clarified butter over low heat, adding a sprig of thyme and basil. This will take 15 minutes.

Step 4

Then place all the vegetables on paper towels to remove excess fat.

Step 5

Cut the shallot in half and separate it into 'petals'. Sauté in olive oil until golden brown.

Step 6

Slice the basil into thin strips, season with salt and pepper, and mix with olive oil and lemon juice.

Step 7

Using a culinary ring, layer the sweet potato and tomatoes, top with the Montpellier mix, drizzle with sauce, and garnish with shallots.