Not your traditional salad! A baby arugula salad topped with cooked sweet potatoes, prosciutto di Parma, real Swiss cheese, tarragon, and a spicy Dijon vinaigrette. Lectin free, Plant Paradox, AIP, Paleo approved.
PLACE the sweet potatoes in a large pot, cover with cold water, and bring to a boil
ADD 1 1/2 tablespoons of salt, reduce heat, and simmer until tender, about 12 minutes. Drain, run under cold water, and dice thinner.
MEANWHILE, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
DIVIDE arugula among 4 bowls. Top with prosciutto, Swiss cheese, tarragon, and sweet potatoes. Drizzle with dressing and sprinkle with parmigiano.