Duck liver, Jerusalem artichoke and dandelion salad – Gourmet Traveller

Ingredients

• Salad
• 800 gm Jerusalem artichokes, scrubbed
• 60 ml olive oil (¼ cup)
• 500 gm duck livers, trimmed (see note)
• 120 gm young dandelion leaves (see note)
• 1 red onion, shaved thinly with a mandolin
• Mustard vinaigrette
• 2 tsp hot English mustard
• 2 tbsp red wine vinegar
• 50 ml extra-virgin olive oil
• 2 tsp brown sugar