Jerusalem Artichoke and Arugula Salad with Parmesan

By nancytripp

Ingredients

• 2 tablespoons orange juice
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
• 1 5-ounce bag arugula
• 2 ounces Parmesan cheese, shaved

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

Test-kitchen tip:
Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.

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