Jerusalem Artichoke, Morel Mushroom, Bacon and Wild Rice Salad

For the dressing
1½ tbsp white-wine vinegar
1 tbsp Gardens of Delight Sweet Heat Pepper Mustard
8 tbsp Brule Creek Farms Extra Virgin canola oil
1 tsp Local honey

For the salad
1 cup prepared Canadian Pure Wild Rice
½ small onion, very finely chopped
½ stick celery, very finely chopped
1½ tbsp Brule Creek Farms Extra Virgin Canola Oil
1½ tbsp finely chopped parsley
350g (12oz) Jerusalem artichokes, washed
squeeze of fresh lemon juice
150g (5½oz) Rainy River Meats Bacon Ends
100g (3½oz) baby spinach
150g (5½oz) Arthur Shupe Wild Foods Fresh Morel Musrooms

Make the dressing by whisking all the ingredients together.

Prepare wild rice according to directions. When rice is cooked, gently sauté the onion and celery in the oil until soft but not coloured. Add the rice and stir to soak up the juices. Add the parsley and the dressing, toss, season to taste and set aside.

Cook the artichokes in boiling salted water to which you’ve added a good squeeze of lemon (this stops them discolouring). Once they’re just tender, but still have a little bite, drain them and slip off the skins. Slice into rounds 0.5cm (¼in) thick. Sauté the bacon ends until mostly cooked, adding the sliced artichokes at the end to cook them until coloured and cooked through. Try not to overcook the artichokes. Remove bacon and artichokes with a slotted spoon and lightly sauté morels in remaining fat.

Toss the spinach, bacon and artichokes with wild rice mixture. Mix in mushrooms and serve.

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