Recipe is courtesy of Jean Jacques Texier, Sassafraz.Yield is 4 servings.
In 2 separate saucepans, simmer the sunchokes and potatoes in lots of salted water. (It is best to cook the vegetables separately to preserve the delicate flavour of each vegetable.)
Cook both the potatoes and sunchokes until soft, about 15 to 20 minutes.
Put the shallots in a large bowl.
Add the vinegar and water and whisk in the oil.
Season the dressing with salt and pepper.
Drain vegetables and while they are still warm toss with the vinaigrette.
Allow the salad to rest for 10 minutes so the vegetables absorb the dressing.
Stir in chervil leaves and serve warm.
Serve with Liver with Onion Compote (see separate recipe).