By Chef Mario
2 pounds sunchokes, cut into bite size pieces
1 tbsp honey
1 tbsp dijon mustard
1/4 cup olive oil
Dash of white wine or cider vinegar
the leaves of 1 bunch of parsley
1. In a sautee pan, roast sunchokes with olive oil, salt and pepper. Start on the stove top, and when they develop color, place in a 350 degree oven, and roast until tender.
2. While sunchokes are roasting, place honey, mustard and vinegar in a stainless mixing bowl. Slowly whisk in olive oil until emulsified. This step can be done in a food processor.
3. Once the oil is incorporated and mixture is smooth, season to taste, adding more vinegar if necessary.
4. When sunchokes are tender, remove from heat. Let cool for 10 minutes. Toss into the vinaigrette. Add the parsley leaves and serve.