From the story Curds, Cheese Interrupted by Kirstin Jackson
With its roasted sweet potatoes topped with warm curds, this hearty salad emulates poutine. But the addition of wilted frisée, which becomes sweet when heated, makes it totally modern. Warming flavors of sage and brown butter usher in the colder season. —KJ
10 ounces sweet potato, cut into matchsticks
2 tablespoons, plus 2 teaspoons butter
1 small garlic clove, minced
1 tablespoon fresh sage, chopped
1 tablespoon apple cider vinegar
4 ounces curds
3 packed cups frisée, trimmed
Salt and pepper to taste
Preheat oven to 375°. Place 1 teaspoon butter on a sheet pan and slide into preheating oven, removing when butter has melted. Place the sweet potatoes on the pan and move them around until thoroughly covered with butter. Season with salt and pepper and bake for 20–25 minutes, or until lightly crisp yet tender.
When sweet potatoes are ready, melt 1 teaspoon butter in a sauté pan over medium heat and add frisée. Season lightly with salt and pepper as you cook it until just wilted. Remove from pan and divide frisée and sweet potatoes onto 2 plates.
In the same pan, heat remaining butter on medium-high heat. Add garlic and sage and shake the pan over the heat for a minute. Add the vinegar, shake again, then spoon this sauce over and around the frisée and sweet potatoes. Return the pan to the flame and turn the heat to high. Add cheese curds to the pan and cook just until you see the edges of the curds start to melt. Pour the warmed curds over the plates, season with salt and pepper to taste, and serve.