Jerusalem artichoke, pear and blue cheese salad

Jerusalem artichoke, pear and blue cheese salad

Ingredients of Jerusalem artichoke, pear and blue cheese salad

Juice of 1 lemon

300g Jerusalem artichokes

2 witlof

2 cups firmly packed small flat-leaf parsley leaves, torn

1/4 cup chopped mint leaves

1 tablespoon Dijon mustard

2 teaspoons sherry or red wine vinegar

1 teaspoon honey

80ml (1/3 cup) extra virgin olive oil

1/2 small eschalot, finely chopped

2 anchovies, finely chopped

1 1/2 tablespoons capers, coarsely chopped

4 small very ripe pears, washed

100g Bleu de Basque, Cashel Blue or other semi-firm blue cheese, crumbled

Preparation of Jerusalem artichoke, pear and blue cheese salad

Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.

Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.

For dressing, whisk together mustard, sherry and honey in a small bowl. Gradually whisk in oil. Stir in eschalot, anchovies and capers. Season with sea salt and freshly ground black pepper.

Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.

To serve, drain artichokes and combine with salad ingredients. Add dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices, then crumble over a little cheese.

Notes and Tips for Jerusalem artichoke, pear and blue cheese salad

Jerusalem artichokes (no relation to the globe variety) are a small tuber, about the size of a slim kipfler potato, with a mild, nutty, artichoke flavour. They can be roasted, chargrilled or pureed.

Source: Taste.com.au