INGREDIENTS
4
red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tbsp
olive oil
kosher salt and freshly cracked black pepper.
3
pieces corn on the cob
1/2 cup
crumbled feta
fresh dill
1
lemon, juiced
2 tsp
champagne vinegar
1/3 cup
olive oil
kosher salt