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1
Preheat the oven to 375.
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2
On a large rimmed baking sheet, toss the sunchokes with the olive oil and thyme sprigs and season with salt and pepper.
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3
Bake for about 25 minutes, stirring halfway through, until crisp-tender.
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4
Let cool completely.
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5
Discard the thyme sprigs.
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6
Meanwhile, in a medium saucepan, cover the olives with water and bring to a boil, then drain the olives.
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7
Repeat this blanching step 2 more times.
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8
Return the olives to the saucepan.
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9
Add the red wine vinegar and the agave and bring just to a boil.
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10
Simmer over moderately low heat, stirring occasionally, until the olives are softened, 5 to 7 minutes.
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11
Transfer the olives and any liquid to a food processor and puree until smooth.
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12
Scrape the puree into a small bowl and season with salt and pepper; let cool completely.
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13
In a small saucepan, cook the sugar with 1/2 teaspoon of water over moderate heat until golden, about 3 minutes.
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14
Remove from the heat and carefully add the Chardonnay vinegar.
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15
Cook over moderate heat until the caramel is dissolved, about 1 minute.
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16
Stir in the apple and cook until hot, about 2 minutes.
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17
Remove from the heat and stir in the sunflower seeds and 2 tablespoons of the chives.
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18
Season the relish with salt and pepper and let cool.
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19
In a large bowl, whisk the buttermilk with the creme fraiche and walnut oil and season with salt and pepper.
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20
Add the cooled sunchokes and the remaining 2 tablespoons of chives and season with salt and pepper.
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21
Toss the salad gently.
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22
To serve, spread some of the olive puree on 6 plates and arrange the watercress on top.
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23
Spoon the dressed sunchokes over the watercress and top with some of the apple relish.
