Jerusalem Artichoke and Arugula Salad with Parmesan

• 2 Tbsp orange juice
• 1 Tbsp red wine vineagar
• 1 Tbsp Dijon mustard
• 5 Tbsp exta-virgin olive oil
• 1 pound sunchokes, trimmed, peeled, very thinly sliced/shaved
• 5 oz arugula
• 2 oz Parmesan cheese, shaved

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Cover and refrigerate.

Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.