A rich and satisfying salad full of crunch and flavor.
Preheat oven to 400 degrees.
Chop a bag of sunchokes into evenly-sized pieces, toss in oil, spead on a baking tray, and season with salt and pepper.
Roast for 30 minutes, then stir. Return to the oven for a further 10-20 minutes, until golden and tender.
While your sunchokes are roasting, spread a cup of walnuts on another tray and toast in the oven for 5-10 minutes, being careful not to burn them, stirring frequently.
While the sunchokes and the nuts cool slightly, mix up a quick mustard vinaigrette:
1 t quince mustard
2 T balsamic or maple vinegar
2 T olive oil
1 clove microplaned green garlic
Crumble 2/3 cup of Bayley Hazen blue into a salad bowl.
Add walnuts and sunchokes and toss.
Add arugula (the amount depends on how you like your salad leaf-to-chunks ratio) and some of the dressing and toss again.
Season to taste.