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.
  
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