1 pound Jerusalem artichokes, scrubbed, trimmed and thinly sliced (mandolin)
½ cup fresh parsley leaves (no stems)
2 cups fresh rocolla or arugula leaves
½ cup shaved parmesan
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1 teaspoon lemon zest
1 teaspoon salt
Cracked pepper

Directions

In a large salad bowl, toss together, Jerusalem artichokes, parsley, rocolla and parmesan, set aside. In a small bowl whisk together olive oil, lemon juice, zest, vinegar and salt. Toss together with the Jerusalem artichokes and season with cracked pepper!