Alsatian Style Warm Sunchoke Salad

Serves 4-6

2 lbs Sunchokes
1/4 cup dried cranberries
Ground coriander
Ground carraway
1 bunch frisee


  1. Clean frisee and blot dry
  2. Wash sunchokes (use a potato scrubber), cut them into a large dice
  3. In a large pot of boiling salted water blanch diced sunchokes (cook until slightly tender), drain and transfer to a bowl of ice water to shock.
  4. Reconstitute the cranberries in a bowl of hot water soak 8-15 minutes or until plump, drain.
  5. In large non stick skillet, sauté the frisee and cranberries, add the sunchokes, cook until just warmed through, finish with the vinaigrette, salt and lemon juice.

Mustard/cider vinaigrette

1/2 cup apple cider vinegar
1 tbsp whole grain mustard
1 tbsp honey
As needed (about 2-21/2 cups) grapeseed oil
Lemon juice

  1. Combine ingredients and whisk until fully blended.