Pan-Roasted Brussels Sprouts, Oyster Mushrooms and Sunchokes with Creamy Meyer Lemon Vinaigrette

INGREDIENTS

sunchokes

1 lb

Brussels sprouts

1 tbsp

Dill, fresh

4 1/2

Garlic clove

Meyer lemon, Zest and juice of

7 oz

Oyster mushrooms

Vegetables, Roasted

Egg yolk, large

Vinaigrette

1/2 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/4 cup

Canola or grapeseed oil

5 tbsp

Olive oil, extra-virgin

1 tbsp

Greek yogurt, plain

1/2 cup

White wine, dry