SUNCHOKE FENNEL AND RADISH SALAD

Ingredients

• ​1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 2 tsp Dijon mustard
• 2 tsp liquid honey
• 1/2 cup grapeseed oil or canola oil
• 1 tbsp grated lemon peel
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 lb unpeeled sunchokes, thinly sliced (about 4 cups)
• 4 cups halved and thinly sliced fennel bulbs
• 1 cup thinly sliced radishes
• 1 cup thinly sliced unpeeled red apple
• 1/2 cup sliced fresh chives
• 1/2 cup sunflower seeds, toasted

Directions

1. To prepare dressing, place lemon juice, vinegar, mustard and honey in a blender; blend to combine. With machine running, pour oil through opening in lid in a thin steady stream, blending until combined. Add lemon peel, salt and pepper; pulse until combined.
2. Combine sunchokes, fennel, radishes, apple, chives and sunflower seeds in a bowl. Add dressing and toss to combine.