Peel the sweet potatoes and cut them into wedges. Mix with 1 tbsp olive oil, salt, thyme and rosemary and place in a baking dish. Bake at 180°C convection oven for 20 minutes.
In the meantime, clean and wash the lamb's lettuce and wash and cut the radicchio into strips. Roughly chop the spring onions and slice the goat's cheese. Take the sweet potato wedges out of the oven and mix with the spring onions, place the goat's cheese on top and drizzle with a little honey. Bake for another 10 minutes.
For the dressing, put the balsamic cream, lemon juice, half a teaspoon of salt, pepper, a pinch of sugar, mustard, vegetable stock and 2 tbsp olive oil in the dressing shaker and shake well. Mix the dressing with the leaf lettuce in a bowl and then divide onto 4 plates.
Allow the baked sweet potatoes to cool slightly until they are still lukewarm and arrange on the leaf salad.
