Jerusalem Artichoke and Arugula Salad with Parmesan Recipe

Jerusalem Artichoke and Arugula Salad with Parmesan Recipe

  • 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
  1. 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.)
  2. Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
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