Arugula, Fennel, and Sunchoke Salad with Walnut Grapefruit Dressing

You will need:

about 2 cups baby arugula, chopped

1 medium bulb fennel,

1 small piece sunchoke (Jerusalem artichoke)

1 ripe avocado

1 grapefruit

2 Tbsp walnut oil

fresh ground pepper

a handful yellow tomatoes, sliced

Sunchokes have the texture of a waterchestnut, with a meaty, almost artichoke like flavor. They can be eaten raw or cooked. For this salad, peel the outside of the raw sunchoke with a pairing knife and shave into thin slices (you can also use a carrot peeler).

Remove the outer leaves of the fennel bulb, and slice the bulb lengthwise into four. Then slice thinly into pieces for the salad (you can shave with mandoline also).

Mix together arugula, sunchokes, and fennel. Dress with walnut oil, and the juice from the grapefruit (optional, add grapefruit sections as well, removing outer skin between sections). Top with avocado, tomatoes, and fresh ground pepper.