MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES
 Categories: Salads
      Yield: 8 Servings
 
      2 lb Jerusalem artichokes
      1 c  Chopped fresh mint
     12    Whole mint leaves
    2/3 c  Champagne vinegar
      1 ts Sugar
    1/2 c  Canola oil
      1 ts Salt
      1 ts Pepper
      2 c  Young tender, edible-pea
           -shoots
 
  Peel Jerusalem artichokes. Quarter them and cut quarters into very
  thin slices. Combine chopped mint, vinegar, sugar, oil, salt and
  pepper in a small bowl; whisk to combine. Add Jerusalem artichokes;
  stir gently to coat.
  
  Arrange pea shoots on salad plates. Using a slotted spoon, remove
  artichokes from vinaigrette and place on top of pea shoots. Drizzle
  vinaigrette over each salad; garnish with mint leaves.
  
  The San Francisco Chronicle, November 15, 1995
  
  Serves 8.
 
MMMMM