2 pounds sunchokes, scrubbed and cut into 1-inch pieces1/4 cup extra-virgin olive oil4 thyme sprigs8 garlic cloves, crushedKosher salt
1/4 cup organic apple cider vinegar
2 tablespoons minced shallots1/2 teaspoon crushed red pepper
1 teaspoon local honey
2 tablespoons unsalted butterBlack pepper
2 cups Olivia’s Organics Baby Spinach
1/4 cup chopped chives Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.
Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.
Adapted from Food and Wine