Roasted Sunchoke Salad with Apple Cider Vinaigrette | Thyme | Boston Organics

Ingredients

• 2 lbs sunchokes or other root vegetable, scrubbed and cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 thyme sprigs
• 8 garlic cloves, crushed
• Kosher salt
• 1/4 cup organic apple cider vinegar
• 2 Tbsp minced shallot
• 1/2 tsp crushed red pepper
• 1 tsp local honey or maple syrup
• 2 Tbsp unsalted butter
• Black pepper
• 2 cups Olivia's Organics Baby Spinach
• 1/4 cup chopped chives