Sunchoke Salad with Chervil Sauce

Right here and right now I have to confess, that once more I could not resist and had to bake something. After yesterday's doughnut it might be a little too much, but I do not care. So stay tuned, because tomorrow I am here with a coffee bomb! Until then, check out this light, yet amazingly delicious salad. After all something light like a salad is more than welcome between two sweet treats. The taste of raw sunchoke resemble to hazelnut, so it was clear that I am gonna add some to the salad. While seeking for something green, I discovered a beautiful bunch of fresh chervil that just perfect with sunchoke so I decided to make the sauce out of it. The poached egg and the pecorino goes perfectly well with the sunchoke that you find both raw and fried on the plate.

Ingredients:
3 sunchokes per person
1 tablespoon butter
1 teaspoon coarsly chopped hazelnut
1 egg per person
1 big bunch of chervil
1 tablespoon sherry vinegar
1/4 teaspoon English mustard
50-60 ml olive oil
pecorino
salt, pepper, nutmeg

Peel sunchoke, but set a small piece (unpeeled) aside. Slice the rest of the sunchokes and fry over low heat in butter and let the butter turn brown. Season with salt, pepper and nutmeg.  Set some of the chervil aside and puree the rest with vinegar, mustard and oil. Season with salt and pepper. Mix fried sunchoke with the leftover chervil leaves, slice some raw sunchoke and pecorino over it. Sprinkle with hazelnut and serve with the chervil sauce and a poached egg.