Name: Jerusalem artichoke, pear and blue cheese salad
Yield: 1
Ingredients: 1 lemon, juiced; 300g Jerusalem artichokes; 2 witlof; 500.00 ml firmly packed small flat-leaf parsley leaves, torn; 62.50 ml chopped mint leaves; 23.40 gm Dijon mustard; 2 tsp sherry or red wine vinegar; 7.20 gm honey; 80ml (1/3 cup) extra virgin olive oil; 1/2 small eschalot, finely chopped; 2 anchovies, finely chopped; 30.00 ml capers, coarsely chopped; 4 small (very ripe) pears, washed; 100g blue cheese, crumbled

Jerusalem artichoke, pear and blue cheese salad

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Gourmet salad featuring sweet pears, creamy blue cheese, and fresh Jerusalem artichokes.

Ingredients:

1 lemon, juiced
300g Jerusalem artichokes
2 witlof
500.00 ml firmly packed small flat-leaf parsley leaves, torn
62.50 ml chopped mint leaves
23.40 gm Dijon mustard
2 tsp sherry or red wine vinegar
7.20 gm honey
80ml (1/3 cup) extra virgin olive oil
1/2 small eschalot, finely chopped
2 anchovies, finely chopped
30.00 ml capers, coarsely chopped
4 small (very ripe) pears, washed
100g blue cheese, crumbled

Instructions:

Combine half of the lemon juice with water in a small bowl. Peel artichokes and thinly shave them into strips using a mandolin or vegetable peeler, transferring them to the lemon water as you work.
Trim off the tips of the witlof by 3cm, then thinly slice the rest. Toss together in a bowl with parsley and mint.
In a small bowl, combine mustard, sherry, and honey. Slowly whisk in oil. Add eschalot, anchovies, and capers. Season with sea salt and freshly ground black pepper.
Thinly slice the pears, making sure to remove any seeds, and then gently toss them in the remaining lemon juice.
To serve, gently mix drained artichokes with salad ingredients and dressing. Plate the salad, top with a small mound of drained pear slices, and sprinkle with a touch of cheese.

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