Take Salads Al Fresco for a Sweet Summer Meal - Oregon Beach Magazine

Ingredients

• 6 tablespoons olive oil
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 2 1/2 tablespoons honey
• salt, to taste
• pepper, to taste
• 3 medium sweetpotatoes, peeled and sliced
• 2 tablespoons olive oil
• 4 cups spring salad mix
• 1 cup fresh blueberries
• 1/3 cup chopped walnuts
• 1/4 cup blue cheese crumbles
• lemon wedges, for garnish (optional)