Crisp Jerusalem artichokes and radishes marinate for 30 minutes in a creamy blended dressing of lemon juice, dijon mustard, rice syrup, and olive oil, then join chicory tossed in the remaining dressing.
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Combine all dressing ingredients in blender until creamy.
Combine Jerusalem artichokes and radishes in small bowl with half the dressing. 30 minutes .
Dress chicory with remaining dressing.
Toss chicory with Jerusalem artichokes and radishes.
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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