Roasted Sunchoke Salad with Ginger Vinaigrette

2 tablespoons rice wine vinegar

1 tablespoon honey

1 tablespoon grated fresh ginger

1/4 teaspoon minced garlic

1/2 cup canola oil Salad:

1 pound unpeeled sunchokes (also known as Jerusalem artichokes), scrubbed and cut into bite-sized pieces

1/4 cup canola oil

Salt and freshly ground pepper to taste

1/4 cup dried blueberries or currants

1/2 cup toasted, cooled sunflower seeds

1/2 cup finely shredded arugula

1/2 cup frisee lettuce leaves