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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.