Carmelized onion and sweet potato salad with goat cheese and thyme

Something about the fall makes me crave sweet potatoes - I'm always looking for another way to incorporate them into a meal. Here's a sweet and hearty salad that would be perfect as an appetizer. 

Ingredients

• 1 tablespoon olive oi, plus extra for drizzling
• 1 red or yellow onion, thinly sliced
• 1 tablespoon Dijon mustard
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon finely chopped orange zest
• 1 tablespoon finely chopped fresh thyme
• 2 sweet potatoes, sliced into 1/2-thick slices or cubes
• Salt and freshly ground pepper
• 4 cups of arugula
• 1/4 cup of goat cheese, for sprinkling on top

Directions

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. 
•  Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the olive oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture. 
• Place arugula into a large salad bowl (or divide into individual salad bowls). Spoon the potato mixture and some sauce over the arugula, and sprinkle crumbled goat cheese on top of the salad. 

Recipe adapted from Bobby Flay
Happy and healthy eating!