Jerusalem Artichoke and Arugula Salad with Parmesan
['2 tablespoons orange juice', '1 tablespoon plus 1 teaspoon red wine vinegar', '1 teaspoon Dijon mustard', '5 tablespoons extra-virgin olive oil', '1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced', '1 5-ounce bag arugula', '2 ounces Parmesan cheese', 'shaved']
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
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