Pear Sunchoke Salad


  • Ingredients

      • 4-5 medium sized sunchokes, peeled & shaved super thin with a mandolin
      • 2 Bosc pears, peeled, halved, and sliced thin
      • ¼ cup of hazelnuts, toasted for 10 min in a 350° oven
      • 1½ tablespoons freshly squeezed lemon juice
      • 3 tablespoons of EVVO
  • The Prep

    • Slowly pour the EVVO into the lemon juice as you whisk, creating an emulsion

      Toss the sliced pears and sunchokes in the lemon vinaigrette and arrange on the plate

      Season with Maldon sea salt and freshly ground pepper to taste

      Finish with hazelnuts, zested lemon & shaved Pecorino Marzolino

      ***Brlliant trick to remove the skin from hazelnuts…after removing from the oven, place the nuts in a kitchen towel and rub them against one another…most of the skin will crumble away