Grilled Sweet Potato and Poblano Salad with Honey and Rosemary Dressing

Sweet Potato and Poblano Salad with Honey and Rosemary Dressing 
                            (adapted from Bon Appetit)
  • 2 tablespoons honey
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced shallot (about 1 small)
  • 2 teaspoons Dijon mustard
  • Dash of Worcestershire sauce
  • 1/4 cup olive oil
  • 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
  • Canola oil or vegetable oil (for brushing)
  • 2 fresh poblano chiles (about 8 ounces total),* seeded, diced
  • 1/4 cup green onions, thinly sliced diagonally (about 2)

Preheat barbecue (medium heat). Brush potato wedges with canola oil, sprinkle with kosher salt and fresh ground pepper. Grill potatoes 20 to 30 minutes, turning frequently. Transfer potatoes to work surface, cut crosswise into 1-inch pieces, set aside to cool.

Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.

Place potatoes, poblanos and green onions in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.