Recipe: Jerusalem Artichoke Salad with Walnuts

1 Peel small Jerusalem artichokes and place them in a saucepan with the white wine. Season with salt and pepper, bring to a gentle simmer and cook for 10 minutes.

2 While cooking, finely chop the walnut kernels, toast them in a hot skillet without any fat for 2 minutes (toasting), then spread them on paper towel and set aside on a plate.

3 Drain the Jerusalem artichokes and let them cool.

4 In a salad bowl, mix the salt, pepper, lemon juice, mustard, olive oil and chopped walnuts.

5 Slice the Jerusalem artichokes into thin pieces, arrange them on a nice long platter, then coat with your walnut sauce and finish with a pinch of chopped chives. Success guaranteed!