Instructions: Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Cool and slice 1/4-inch thick. Do not peel.

For marinade, combine vegetable oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Add sweet potato slices, turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning occasionally to distribute marinade.

Wash greens and separate from core. Drain and pat dry with paper towels. In large bowl, combine olive oil, wine, honey mustard, vinegar, chervil, and poppy seeds. Add tangerine slices and toss to coat. Season with salt and pepper to taste. Add greens and toss.

Remove sweet potato slices from marinade and place in center of cooking grate. Grill until warm, about 8 minutes, turning once halfway through grilling time. Set aside and keep warm.

Arrange salad on large platter and garnish with grilled sweet potato slices.

This recipe yields 6 servings.

Comments: This unique salad is a festival of contrasts in colors, flavors, and textures.

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