Chef Sean McKay
Mitchell Block
Sunchokes are available at local markets in the summer.
Ingredients
Dijon Apple Cider Vinaigrette
1/3 cup Dijon mustard
4 Tbsp local honey
1 ¼ cups canola oil
1 cup apple cider vinegar
Salad
1 cup bite sized cauliflower florets
1 cup finely sliced Brussels sprouts
1 cup finely sliced white cabbage
1 cup finely sliced sunchokes (Jerusalem artichokes)
4 cups kale, stem removed and torn into bite sized pieces
½ cup medium diced apple
¼ cup dried cranberries
¼ cup toasted pumpkin seeds
Method
Dijon Apple Cider Vinaigrette
- In a food processor, mix the Dijon and honey. While processor is running, very slowly add in the canola oil, then very slowly pour in the apple cider vinegar.
Salad
- Simply toss all ingredients in a mixing bowl, adding vinaigrette to taste.
Yield 4 servings
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