Sweet Potato, Spinach and Pine Nut Salad

This will be a recipe for Peta's homemade Sweet Potato, Spinach and Pine Nut Salad. We brought it to Saturday brunch at Megan and Jim's. They served some really tasty food there, we both agreed and the Limoncello Sunrise cocktails were too easy to drink! Then it was on to Chris and Jason to see some Aussie folk. They had a nice Christmas punch of cranberry juice, pomegranate juice, vodka and something else. Jim was warned that it packed a punch but felt no effects, ill or otherwise. We can't say exactly what that says about Jim...

Sweet Potato, Spinach & Pine Nut Salad
This is a salad Peta's family enjoys during the hot summer months in Perth, Western Australia. It is a light accompaniment to meat and seafood dishes. Use the bright golden (orange) colored potatoes - which Peta has discovered they are called 'yams' in the supermarket here (see Wiki description http://en.wikipedia.org/wiki/Sweet_potato).

Cube the sweet potato about 1cm squared, then season generously with salt and pepper and a light coating of olive oil. Place on a baking sheet and cook till softened in a moderate oven (about 25 minutes).
On a platter place baby spinach. Allow the sweet potato to cool down a little (can be served warm) then toss generously on top of the spinach. Dress the salad with lightly toasted pine nuts and a balsamic vinaigrette dressing.

Balsamic Vinaigrette Dressing
Peta likes the acidity of the Balsamic vinegar, so she is very generous in her dosing. Try this once and make your own adjustments accordingly.
50% good olive oil
50% good balsamic vinegar
kosher salt
pepper
1/4 tsp of dry mustard
shake or whisk together