Scrub the sweet potatoes and peel if desired.

Cut down the middle and lay flat. Slice on a diagonal in 1/4 inch thick pieces. This will create an angled half moon shape as seen in the photo.

Warm a splash of the olive oil over medium heat in a medium sized skillet. Spread the sweet potatoes out evenly spacing to avoid overlap. Sear on one side for about 4-6 minutes until golden, flip and sear on the other side.

Add the minced garlic and ginger. Pour in half of the orange juice and all of the water & salt. Bring up to a simmer. Once the juice is reduced down the sweet potatoes should be cooked through. If you would like them to be a bit more tender, simply add more water and continue to simmer until they are your desired tenderness.

Remove the sweet potatoes and add the remaining orange juice, dijon mustard, maple syrup if using, and the remaining olive oil to the hot pan. Whisk to combine and bring up to a slight simmer. As soon as it is hot, it is ready.

Tear the clean dandelion leaves in pieces into a large bowl. Add the sliced sweet potatoes and drizzle on the warm dressing. Toss to combine.

Finish with a dash of black pepper. Crumble on your favorite strong cheese for an extra element of flavor and protein boost.