Arugula and Roasted Sunchoke Salad | culture: the word on cheese

Ingredients

• 1¼ pounds about 12 to 16 sunchokes (also called Jerusalem artichokes)
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 large bunch arugula (about 5 cups lightly packed, washed, dried, and trimmed)
• 20 shavings Pecorino Toscano