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Lunchbreak: Little Market Brasserie makes sunchoke salad

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Little Market Brasserie
Talbot Hotel
10 East Delaware Place
(312) 640-8141
www.littlemarketbrasserie.com/
Sunchoke Salad
Asian Pear, Toasted Hazelnuts, Clothbound Cheddar Cheese

Ingredients

1 lb Sunchokes (aka Jeruselum Artichokes)
1 Asian Pear
4 oz toasted crushed hazelnuts
4 oz arugula
4 oz clothbound cheddar cheese, thinly shaved
3 oz red wine Vinaigrette

Directions:
Shave Sunchokes on a mandolin (or a sharp knife) to 1/8th” thickness. Peel Asian pear and cut all the fruit off around the core. Shave on a mandolin (or a sharp knife) to 1/8th”. Combine in a bowl with the remaining ingredients, toss with the vinaigrette and season to taste.
Red Wine Vinaigrette

Ingredients:
1 Tablespoon red Wine vinegar
1 teaspoon minced shallot
1 teaspoon honey
3 Tablespoons extra virgin olive oil
salt and pepper to taste

Directions:
Add all ingredient to a blender and add oil on a steady stream until emulsified.

 

 

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