Roasted Brussels Sprout and Smoked Sweet Potato Salad

INGREDIENTS

1 1/2 lb

Brussels sprouts, halved

1/4 cup

extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1 tbsp

sherry vinegar

large sweet potatoes, peeled, cut into large bite-size pieces

1/4 cup

extra-virgin olive oil

1 tbsp

light brown sugar

1 tsp

dried red pepper flakes

Kosher salt and freshly cracked black pepper

6 tbsp

olive oil

2 tbsp

sherry vinegar

2 tsp

agave nectar

1 tsp

Dijon mustard

Kosher salt and freshly ground black pepper

2 cups

lightly packed baby arugula

1/2 cup

grated pecorino

1/4 cup

Pickled Red Onions, recipe follows

small red beet, quartered

1 cup

red wine vinegar

1/2 cup

light brown sugar

2 tbsp

kosher salt

to 4 whole black peppercorns

bay leaf

medium red onions, thinly sliced