1lb/450g small new potatoes 1lb/450g even-sized Jerusalem artichokes 4 rashers back bacon, derinded and cut into strips For the vinaigrette: 1 tsp. wholegrain mustard 1 Tbs. white wine vinegar 1 Tbs. sunflower oil 1 clove garlic, peeled and crushed 1/2 medium onion, peeled and finely chopped
Instructions
1) Scrub potatoes, leaving skins on.
2) Peel artichokes. Cook separately in slight salted water. Keep your eye on the artichokes as some cook faster than others.
Remove these as they become tender and reserve. Drain vegetables and halve them. Place in a bowl.
3) While the vegetables are cooking, fry bacon crisp and drain on kitchen paper. Add bacon to bowl. Keep warm.
4) For the vinaigrette, place mustard in a bowl with vinegar and whisk together.
5) Next, whisk in oil-the mix will be quite thick.
6) Add garlic, onion and season with salt and freshly ground black pepper.
7) Pour dressing over vegetables and bacon and toss gently. Transfer to serving bowl.
