Recipe information
Yield
6 Servings
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
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Preparation
Step 1
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Step 2
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.