Slowly, the sunchoke season ends, but luckily I have had a few hidden in the fridge. Though it wouldn't have been enough for a main course. I had the spontaneous idea to prepare some kind of salad.
If sunchoke, well then hazelnut is always a good choice to go for, so now I only had to figure out what else I should serve among it.
By the way, the sunchoke was steamed and then fried in some butter, then sprinkled with ground, roasted hazelnut.
As sunchoke goes well with goat cheese, and as there was some goat cream cheese left, I decided to make a cream cheese dressing. As ramsons or wild garlic is in season right now, I pureed the goat cream cheese with the fresh ramsons' leaves and flavoured it with a tiny bit of balsamic vinegar, olive oil and of course salt and pepper. The salad part was taken by the seasonal and young dandelions.