Roasted Sunchoke Salad with Apple Cider Vinaigrette

• 2 lbs sunchokes or other root vegetable, scrubbed and cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 thyme sprigs
• 8 garlic cloves, crushed
• Kosher salt
• 1/4 cup organic apple cider vinegar
• 2 Tbsp minced shallot
• 1/2 tsp crushed red pepper
• 1 tsp local honey or maple syrup
• 2 Tbsp unsalted butter
• Black pepper
• 2 cups Olivia's Organics Baby Spinach
• 1/4 cup chopped chives

Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.