From: Chef Daniel Schurr, Second Empire Restaurant & Tavern, Raleigh, NC. Yield: 6 servings. 4 cups diced sweet potato (about 3 medium) 2 Tbsp. olive oil ¼ cup rice wine vinegar 1 Tbsp. fresh lemon juice 1 tsp. honey 1 tsp. salt ⅛ tsp. white pepper ¼ cup chopped parsley ¼ cup chopped cilantro ½ cup diced ripe mango ¼ cup chopped shallot 2 bulbs endive, julienne 1 cup creme fraiche Lightly coat sweet potatoes ...

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