– Peel the sweet potato and cut into thin sticks.
– Arrange the sweet potato sticks on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with fleur de sel. Bake in a preheated oven at 180°C for 15 minutes.
– Remove the seeds from the pomegranate and crush the hazelnuts.
– Wash and dry the lamb’s lettuce, then divide between the plates.
– Scatter the sweet potato sticks over the salad with the pomegranate seeds and crushed hazelnuts.
– In a small bowl, emulsify the walnut oil and sherry vinegar. Drizzle the vinaigrette over the salad and serve immediately.