Sweet Potato & Onion Salad Serves 6

Preheat oven to 375. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 T olive oil and salt. Spread in an even layer and roast for 30 min per side. Meanwhile, in a large cast-iron skillet, mix 1.5 T olive oil w vinegar, honey and molasses; season w salt. Spread onion slices in skillet and bake until browned, about 20 min per side; transfer to a plate. Reserve the juices in the skillet. In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 T olive oil over moderate heat. Add the garlic and cook until golden. Set the reserved skillet over moderate heat, add garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.

Cumin 0.5tsp
Garlic 2 cloves, sliced
Greens 0.5lb arugula
Honey 1.5tsp
Molasses 1.5tsp
Olive Oil 5.5T
Onion 6 small yellow (1.25 lb) sliced crosswise 1/2″ thick
Orange Juice 0.75c
Pepper, Red Ground 1 pinch
Salt, Kosher
Sweet Potatoes 2 lb medium–peeled, quartered lengthwise, and slice crosswise 1/2″ thick
Thyme 1 tsp finely chopped
Vinegar 1T white wine