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Jerusalem Artichoke and Arugula Salad with Parmesan
- 2 tablespoons orange juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
- 1 5-ounce bag arugula
- 2 ounces Parmesan cheese, shaved
Directions:View on Bon Appetit
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