Grilled Sweetpotato and Blueberry Salad

Lemon Honey Vinaigrette:
    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
        salt, to taste
        pepper, to taste
    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)

    To make lemon honey vinaigrette: In bowl, mix olive oil, lemon juice, Dijon mustard and honey. Season with salt and pepper, to taste. Refrigerate until ready to serve.
    Preheat grill to medium heat. Drizzle sweetpotatoes with olive oil and season with salt and pepper, to taste. Grill sliced sweetpotatoes on each side about 5 minutes, or until sweetpotatoes are tender and slightly charred. Remove from grill and let cool.
    To arrange salad, spread spring salad mix onto large platter and top with grilled sweetpotatoes, blueberries, walnuts and blue cheese crumbles.
    Top with lemon honey vinaigrette and garnish with lemon wedges, if desired.
    Recipe courtesy of the North Carolina Sweetpotato Commission and Andrea Mathis (beautifuleatsandthings.com)