For 6 people (makes about 4 pieces per person) you will need:
500g sweet potatoes, 1/2 cup pecans, 1 large shallot, 4 stalks of celery, 5 springs flat-leaf parsley, 2 tbsp dried cranberries, 4 tbsp balsamico vinegar, 4 tbsp olive oil, 1 tsp smooth Dijon mustard, 70g goat cheese
Preheat the oven to 450°F/232°C, lay out a baking sheet on a pan and coat it generously with some olive oil. Peal and cut the sweet potatoes into slices and lay them onto the pan and sprinkle them with salt and pepper. Let them roast for 15 minutes then flip them and let them roast for another 10 minutes.
While the potatoes are in the oven you have time to prepare the salad. Combine in a bowl the pecans (you can toast them before if you like them crunchier), shallots, celery, parsley, cranberries and crumbled goat cheese. Mix in a small bowl the oil, balsamico vinegar and the mustard, then pour half of it it over the salad and toss. Once the sweet potatoes are done, arrange them on a nice flat platter and add a spoonful of salad over each round, pour the rest of the dressing over the potatoes and serve immediately.