Jerusalem Artichoke Salad with Arugula and Egg
Rinse the Jerusalem artichokes thoroughly and cook covered in a pot with salted water for about 30 minutes. Then drain, let evaporate slightly, peel and cut into slices. Cook the eggs soft as wax. Peel the shallot and finely chop. Rinse the arugula and spin dry. Whisk the two oils with the vinegar and lemon juice in a bowl, add the shallots and season with salt, pepper and a pinch of sugar to taste. Mix the Jerusalem artichokes with the arugula and the dressing, distribute on saucers and serve with the peeled and quartered eggs.