-
Preheat the oven to 350 degrees F.
-
Heat a large cast iron skillet over medium/high heat. Add the chopped bacon and cook until crisp, about 10 minutes. Remove the crisp bacon with a slotted spoon and set on a paper towel to drain off to the side.
-
Turn the heat down to low. Add the sweet potatoes. Season with salt, pepper, and paprika. Stir to evenly coat. Cover with lid and let cook for 25-30 minutes, stirring occasionally.
-
While the sweet potatoes cook, add the vinegar, water, orange juice, olive oil, honey, salt, pepper, and cinnamon to a large mixing bowl. Whisk to combine. Add the fennel to the bowl and let it sit to sort of soften and pickle a bit.
-
Once the sweet potatoes are tender, add the leeks to the pan. Cook for 7 minutes until just tender.
-
Give the biscuits a rough chop. Add them to a food processor and pulse until small, pea-sized bits remain. Add the breadcrumbs to a baking sheet and toast for 10-15 minutes until lightly golden.
-
Now to assemble the salad. Add the sweet potatoes and leeks to the bowl with the fennel. Give it a good stir to make sure the vinaigrette coats all the ingredients. Transfer the mixture to a serving platter. Top with the bacon, breadcrumbs, pomegranate arils, and goat cheese if using.