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.
Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997
