12 sunchokes, also called Jerusalem artichokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
½ cup celery, minced
1 Tbl shallot, minced
Apple Cider Vinaigrette
1 cup apple cider
2 Tbl apple cider vinegar
1 tsp Dijon mustard
1 Tbl maple syrup
½ cup olive oil
¼ cup lemon juice
Salt to taste
Pepper to taste
Wash sunchokes, leaving the skin on.
Using a mandolin, slice 2 into thin strips; leave them raw and set aside.
Preheat oven to 375 degrees.
Place remaining sunchokes in a pan with olive oil, and roast for about 40 minutes.
Cut roasted sunchokes into bite-sized chunks. Toss with the remaining salad ingredients.
Prepare the cider vinaigrette by whisking together all the vinaigrette ingredients. Lightly dress the salad and season with salt and pepper to taste.
Garnish with raw sunchoke slices.