Jerusalem artichoke salad

500 g peeled Jerusalem artichoke,
2 smoked chicken legs,
250 g mixed lettuce leaves,
1 pear,
2 tablespoons of lemon juice,
1 handful of chopped walnuts,
2 tbsp oil,
1 tablespoon of balsamic vinegar,
salt pepper
Cook Jerusalem artichoke in boiling water for 8-9 minutes (you need to check with a fork so as not to overcook). Drain and cut into cubes. Brown in oil and season with salt and pepper. Cut the chicken into larger cubes, peeled pear into quarter-slices. Sprinkle the pear with juice so that it does not darken. Place the lettuce and other salad ingredients in the salad bowl. Sprinkle with balsamic vinegar and, if appropriate, season with salt and pepper