about 2 cups baby arugula, chopped
1 medium bulb fennel,
1 small piece sunchoke (Jerusalem artichoke)
1 ripe avocado
2 Tbsp walnut oil
fresh ground pepper
a handful yellow tomatoes, sliced
Sunchokes have the texture of a waterchestnut, with a meaty, almost artichoke like flavor. They can be eaten raw or cooked. For this salad, peel the outside of the raw sunchoke with a pairing knife and shave into thin slices (you can also use a carrot peeler).
Mix together arugula, sunchokes, and fennel. Dress with walnut oil, and the juice from the grapefruit (optional, add grapefruit sections as well, removing outer skin between sections). Top with avocado, tomatoes, and fresh ground pepper.