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Jerusalem Artichoke and Arugula Salad with Parmesan

Name: Jerusalem Artichoke and Arugula Salad with Parmesan
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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