Artichoke and gorgonzola braai salad

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Ingredients

• 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
• 2 tbs extra virgin olive oil
• 50g unsalted butter, chopped
• 1/2 cup (50g) roasted walnuts
• 1/3 cup (75g) caster sugar
• 1 bunch baby rocket
• 100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
• Chervil sprigs, to serve

WALNUT AND VERJUICE DRESSING

• 1 tsp Dijon mustard
• 2 tbs verjuice
• 2 tbs walnut oil

Directions

1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
3. Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
5. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.