1. In a pot of boiling salted water, cook the sunchokes for 15 minutes. Cool them in icy water and drain. Slice them into thin rounds and refrigerate.

2. In a bowl, mix the old-style mustard, oil, and apple cider vinegar. Season with salt and pepper. Add the parsley.

3. Slice the foie gras mousse into thin rounds.

4. Using a small cookie cutter of your choice, cut out each slice of mousse.

5. Place on a plate and refrigerate for 10 minutes.

6. Add the foie gras to the sunchoke mixture; mix gently. Serve as a side dish.