Jerusalem Artichoke and Arugula Salad with Parmesan

ingredients

• 2 tablespoons orange juice
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
• 1 5 ounce bag arugula
• 1/4 cup Parmesan cheese, shaved

directions

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

Test-kitchen tip: Because Jerusalem artichokes discolor quickly, peel and slice them just before serving.