How to Make It
Preheat the oven to 450°. On a large rimmed baking sheet lined with parchment paper, toss the sweet potato sticks with 1 tablespoon of the olive oil; spread in an even layer. Season with salt and bake for about 12 minutes, until the sweet potatoes are just tender.
In a small bowl, combine the lemon juice, ume and raspberry vinegars, tamari and honey with the remaining 1/4 cup of oil. Season the dressing with salt.
In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes, tossing a few times.
In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss. Add the remaining dressing and toss well. Transfer the salad to a platter and top with the roasted sweet potatoes, followed by the marinated sprouts. Sprinkle with the black sesame seeds and serve.