Name: Jerusalem Artichoke and Arugula Salad with Parmesan
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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