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Jerusalem Artichoke Salad

Jerusalem artichoke is becoming more common as a side dish. But in this salad, combined with goat cheese, the tuber reaches a whole new level. In this unusual combination, various vegetables come together to create a wonderful harmony of flavors.

Ingredients (serve 4):

• 1.1 lb Jerusalem artichoke
• 4 cups arugula
• 1/2 head radicchio
• 1 bunch chives
• 10 radishes
• 3 shallots
• 3/4 ginger
• 1/4 cup vegetable broth
• 1/4 cup apple juice
• 2 tsp mustard
• 3 tbsp apple cider vinegar
• 3 tbsp plain yogurt
• 3 tbsp pumpkin seed oil
• 4 slices goat cheese
• Salt and pepper for seasoning

Instructions:

1. Cook the Jerusalem artichoke in salted water until tender, drain, and let cool.
2. Wash the arugula and radicchio and arrange on four plates.
3. Chop the chives. Clean and thinly slice the radishes.
4. Peel and finely chop the shallots and ginger. Bring the vegetable broth and apple juice to a boil, add the shallots and ginger, and let simmer for a few minutes. Remove from heat, stir in the mustard and vinegar, and season generously.
5. Peel the Jerusalem artichoke, cut into thin slices, mix with the marinade, and let sit for about 10 minutes. Mix in the radishes, chives, yogurt, and pumpkin seed oil, and distribute over the leafy salad.
6. Fry the cheese in a non-stick pan for 1 minute on each side. Arrange on the salad and enjoy.