Sunchoke and Apple Salad

• 12 sunchokes
• Olive oil to coat the sunchokes
• 4 apples, sliced
• 2 tablespoons toasted pumpkin seeds
• Mixed greens: radicchio, bok choy, mizuna, celery leaves
• 1/2 cup celery, minced
• 1 tablespoon shallot, minced
• 1 cup apple cider
• 2 Tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1/2 cup olive oil
• 1/4 cup lemon juice
• Salt to taste
• Pepper to taste

1. Prepare the sunchokes.
2. Wash sunchokes with the skin on.
3. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside.
4. Roast the remaining sunchokes.
5. Preheat oven to 375 degrees.
6. Place them in a pan with olive oil, and roast for about 40 minutes.
7. Toss the hot sunchokes with the remaining salad ingredients.
8. Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste.
9. Garnish with raw sunchoke slices.

sunchokes, olive oil, apples, pumpkin seeds, radicchio, celery, shallot, apple cider, apple cider vinegar, mustard, maple syrup, olive oil, lemon juice, salt, pepper

Taken from cooking.nytimes.com/recipes/1015162 (may not work)