Roasted Yams with Buttermilk Blue Cheese Dressing

 
     When I send my husband to the market, I'm never quite sure what he'll come home with.  This week it was yams and that meant a dinner of Roasted Yams with Buttermilk Blue Cheese Dressing and Bacon.  We also ate alfresco for the second time this week.  I think we've finally turned the long-awaited corner!

+ Roasted Yams with Buttermilk Blue Cheese Dressing +

BUTTERMILK BLUE CHEESE DRESSING:
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1/4 cup blue cheese, diced
• Squeeze of fresh lemon juice (to taste)
• 2 tablespoons fresh chives, minced
• Salt and pepper (to taste)
1.  Combine buttermilk, mayonnaise, and Greek yogurt in a bowl.  Add the blue cheese.  Stir in lemon juice to taste, along with the chives.  Season with salt and pepper.

TO MAKE YAMS:
1.  Preheat oven to 375˚F
2.  Peel several small yams and cut into 1-inch cubes.  Toss with olive oil and roast, stirring occasionally, until tender and beginning to caramelize.  Season with sea salt.

TO ASSEMBLE:
1.  Line bowls or plates with greens.  Scatter roasted yams on top.  Drizzle with some of the dressing.  Sprinkle with cooked, chopped bacon and additional minced chives. 

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