For the salad:
1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
1 tablespoon extra virgin olive oil
1 6-ounce bag baby salad greens
1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
For the dressing:
1 tablespoon fresh lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1/4 cup buttermilk
Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.
Goat cheese or feta will work in place of the stilton.