Sprinkle sweetpotato with salt and pepper; wrap in foil. Roast in center of oven at 375º F, 45 minutes or until tender; cool. Cut cabbage in half through the root end; remove core. Thinly slice cabbage crosswise, place in bowl; toss with vinegar and garlic; season with salt and pepper.

Cook bacon until crisp. Cut into 1-inch pieces; keep warm.

Slice cooled sweetpotato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweetpotato and pecans; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing and toss.

Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.

To make Hot Bacon Dressing: Cook 1 slice bacon in skillet until crisp; remove and set aside.

To skillet, add 2 tablespoons diced celery, 2 tablespoons minced onion. Cook for two minutes on medium heat until tender.

Add 3 tablespoons each red wine vinegar and apple cider vinegar, firmly packed brown sugar and 1 teaspoon whole-grain mustard. Salt and pepper to taste. Simmer 10 minutes. Remove from heat.

Slowly stir in 1 cup olive oil, blending until emulsified.

Crumble bacon and add to dressing.