A rich and satisfying salad full of crunch and flavor.
Ingredients:
1 lb sunchokes
1 cup chopped walnuts
1 t mustard
2 T balsamic vinegar
2 T olive oil
1 clove microplaned garlic
2/3 cup crumbled Bayley Hazen Blue
arugula, to taste
Preheat oven to 400 degrees.
Chop a bag of sunchokes into evenly-sized pieces, toss in oil, spread on a baking tray, and season with salt and pepper.
Roast the sunchokes 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.
Let the sunchokes and the nuts cool slightly, and mix your dressing; whisk together the mustard, vinegar, oil and garlic.
In a large bowl, toss together the walnuts, sunchokes and crumbled Bayley Hazen, and dress with some of your vinaigrette.
Add arugula - 1 bag or 2, or anywhere in between, depending on how you like you leaf-to-chunk ratio.
Add more dressing, if needed,.and and toss again.
Season with more salt and pepper, to taste.
