Name: Mixed Salad with Roasted Grapes, Jerusalem Artichokes and Red Onion
Ingredients: 6 cups arugula; 2 heads friseé (, trimmed and leaves torn into large pieces); 1 cup red grapes (, roasted and then halved); 1 cup Jerusalem artichokes ((sunchokes), peeled and thinly sliced); 1 small red onion (, thinly sliced); 1 tablespoon shallot (, chopped); 1 tablespoon honey; 2 1/2 tablespoons red wine vinegar; 1 1/2 cups extra-virgin olive oil; 2 teaspoons fresh lemon juice; Sea salt and freshly ground black pepper

Mixed Salad with Roasted Grapes, Jerusalem Artichokes and Red Onion

Serves 4-6

Here, roasted grapes compliment raw Jerusalem artichokes for a nice winter salad.

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Ingredients

6 cups arugula
2 heads friseé , trimmed and leaves torn into large pieces
1 cup red grapes , roasted and then halved
1 cup Jerusalem artichokes (sunchokes), peeled and thinly sliced
1 small red onion , thinly sliced
1 tablespoon shallot , chopped
1 tablespoon honey
2 1/2 tablespoons red wine vinegar
1 1/2 cups extra-virgin olive oil
2 teaspoons fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 450°F. Add the grapes to a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with a pinch of salt. Roast for 35-45 minutes. Remove from the oven. When cool enough to handle, slice the grapes in half. Set aside.
Combine the shallot, honey, vinegar and lemon juice in a small bowl and whisk to combine. Slowly add the olive oil, whisking until combined. Season with salt and pepper. Set aside.
Place the arugula and friseé in a large bowl. Add the grapes, Jerusalem artichokes and onion and gently mix to combine. Toss with the vinaigrette. Place on a platter or individual plates. Serve right away.

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