Baby Salad Greens with Sweet Potato Croutons and Stilton

• 1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
• 1 tablespoon extra virgin olive oilextra-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)stilton
• 1 tablespoon fresh lime juicelime-juice
• 1 teaspoon balsamic vinegarbalsamic-vinegar
• 1/2 teaspoon Dijon mustarddijon-mustard
• 1 small garlic clove, mincedgarlic
• Salt and freshly ground peppersalt-and-pepper
• 2 tablespoons extra virgin olive oilextra-virgin-olive-oil
• 1/4 cup buttermilkbuttermilk

1. 01Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
2. 02In 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.

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