Whisk in pear syrup, vinegar, sweet must, chervil and pepper until well blended.
Add oil and sour cream and stir well again.
Grate Jerusalem artichoke into the sauce with a coarse grater and stir again to prevent the Jerusalem artichoke from browning.
Toast the hazelnuts in a frying pan, then pour over the.
Preparation Tip:
Instead of hazelnuts you can use other nuts according to taste.