Warm chicken, Jerusalem artichoke and caper salad

A recipe from Mum, not sure which paper she got it from... serves 4-6 (so far too much for me - but will get round to trying a cut down version soon!)

500g Jerusalem artichokes
4 bulbs chicory, halved cored and sliced
3 heaped tablesp capers
400g cold cooked smoked chicken, or cooked streaky bacon, diced
2 shallots, finely sliced
1 tablesp olive oil

Dressing
1 teasp Dijon mustard
½ teasp. runny honey
25 ml white wine vinegar
75 ml extra-virgin olive oil
salt and pepper

First make the dressing by combining all the ingredients in a jam jar and shaking vigorously to combine. Parboil the Jerusalem artichokes in salted, boiling water for about 10 minutes until tender. Be careful, as they can go mushy quickly when they are cooked. Cut the J-chokes into slices (½cm to 1 cm thick) and toss them in the olive oil. Char-grill them in a griddle pan over a high heat until they are tender and nicely marked by the pan ridges. Toss them in the salad dressing along with all the other ingredients and serve.

Note:
Char-grilled J-chokes are great with a steak instead of chips.