Warm Boar's Head Ichiban Teriyakiandtrade; Style Chicken and Sweet Potato Salad

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4 medium shallots, quartered, root ends left intact

2 medium sweet potatoes, cut into 1/2-inch chunks (about 1 pound)

5 tablespoons grapeseed oil

Kosher salt and freshly ground black pepper

1/3 cup sliced almonds

2 tablespoons unseasoned rice vinegar

1 tablespoon natural almond butter

1 tablespoon grated fresh ginger

1 tablespoon white miso

1 tablespoon soy sauce

2 teaspoons honey or agave

1 tablespoon toasted sesame oil

2 heads frisee, trimmed and torn into bite-size pieces (about 8 cups)

8 ounces sliced Boar's Head Ichiban Teriyaki¿ Style Chicken, cut into strips

2 scallions, thinly sliced