2 Tbsp orange juice1 Tbsp red wine vineagar1 Tbsp Dijon mustard5 Tbsp exta-virgin olive oil1 pound sunchokes, trimmed, peeled, very thinly sliced/shaved5 oz arugula
2 oz Parmesan cheese, shaved
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. 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.
Adapted from Bon Appetit