1/2 c. red wine vinegar
2 tbsp. soy or other light flavored oil
1 tbsp. honey
2 tsp. soy sauce
1 tsp. grated fresh ginger
Pinch of ground red pepper

THE SALAD:

1 lb. sweet potatoes, peeled and cut into pieces 1/4 x 1/4 x 2 inches
1/2 c. scallions, thinly sliced
2 tbsp. crystallized ginger, finely julienned

1. To prepare the dressing, combine the ingredients in a small bowl, mix well and let it stand for at least 1 hour.

2. For the salad, steam the sweet potatoes over boiling water just until tender when pierced with a knife, about 6 to 8 minutes. Plunge them into ice water to stop the cooking, then blot dry.

3. In a medium size bowl, mix the sweet potatoes, scallions and crystallized ginger, add the dressing, toss and chill for at least one hour before serving. Yield: 4 servings.