Jerusalem Artichoke and Arugula Salad with Parmesan

Jerusalem Artichoke and Arugula Salad with Parmesan
Photo by Mark Thomas

Ingredients

  • 1 teaspoon Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • 4 teaspoons red wine vinegar
  • 1 pound Jerusalem artichokes
  • 1 5-ounce bag arugula
  • 2 ounces Parmesan cheese
  • 2 tablespoons orange juice

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...

View full recipe at Epicurious

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