Title: PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES
Categories: Salads
Yield: 8 Servings
2 lb Jerusalem artichokes
1 c Chopped fresh mint
12 Whole mint leaves
2/3 c Champagne vinegar
1 ts Sugar
1/2 c Canola oil
1 ts Salt
1 ts Pepper
2 c Young tender, edible-pea
-shoots
Peel Jerusalem artichokes. Quarter them and cut quarters into very
thin slices. Combine chopped mint, vinegar, sugar, oil, salt and
pepper in a small bowl; whisk to combine. Add Jerusalem artichokes;
stir gently to coat.
Arrange pea shoots on salad plates. Using a slotted spoon, remove
artichokes from vinaigrette and place on top of pea shoots. Drizzle
vinaigrette over each salad; garnish with mint leaves.
