Field Salad with Jerusalem Artichokes and Chocolate Orange Dressing

Ingredients

• 400 g Jerusalem artichokes
• 2 knolls colorful beets
• 1 tbsp Olive Oil
• Salt
• Pepper
• 30 g dark chocolate (at least 75% cocoa)
• 2 organic oranges
• 2 tbsp balsamic vinegar
• 3 tbsp Walnut Oil
• 150 g Field salad
• 30 g hazelnut kernels (2 tbsp)

Instructions

1. 1.

   Clean and peel the Jerusalem artichokes and beets. Slice the artichokes into rounds. Quarter the beets and cut them into slices. Heat olive oil in a pan. Sauté the beets and artichokes for 7 minutes over medium heat, stirring occasionally, then season with salt and pepper.

2. 2.

   While that cooks, peel one orange hot, grate it dry, rub off the zest, and squeeze out the juice. Fillet both oranges: use a knife to cut away the flesh so the white pith is removed entirely. Separate the fruit segments into wedges with the knife, catching any released juice.

3. 3.

   For the dressing, chop the dark chocolate and melt it gently over a double boiler. Whisk together vinegar, walnut oil, orange zest and juice with the melted chocolate, seasoning with salt and pepper.

4. 4.

   Wash and dry the field salad leaves. Roughly chop the hazelnuts. Arrange the salad on four plates, top with Jerusalem artichoke and beet slices plus orange wedges, drizzle with dressing, and sprinkle with nuts.