Jerusalem Artichoke and Arugula Salad with Parmesan

Ingredients

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