Roasted Jerusalem Artichoke Salad with Feta & Hazelnuts - Brooke Kelly Nutrition

Ingredients

• 2 cups radicchio, torn
• 2 cups Jerusalem artichokes, halved
• 2 sprigs fresh thyme, picked
• 1 spring fresh oregano, picked
• 1 sprig rosemary, picked
• 6 whole cloves garlic
• 1/4 cup + 2 tablespoons extra virgin olive oil
• 1/3 cup toasted hazelnuts
• 1/3 cup feta, crumbled
• 2 tablespoons white wine vinegar
• 2 teaspoons honey
• Salt
• Pepper