Jerusalem Artichoke and Arugula Salad with Parmesan
Jerusalem Artichoke and Arugul From preparation to the plate, this recipe takes about 45 minutes. If you have arugula, dijon mustard, wine vinegar, and a few other ingredients on hand, you can make it.
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl.
Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.