Celery Root Salad with Hazelnut Vinaigrette

Ingredients
Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut or olive oil plus additional for drizzling (optional)

Salad:
1 medium celery root cut with cone #2
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut with cone #2
1 golden beet cut with cone #2
Parmesan cheese shavings (optional)
¼ cup chopped hazelnuts

Preparation
For vinaigrette:
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil or olive oil.
For salad:
Combine celery root, fennel, beet  and apple in large bowl. Toss with vinaigrette. Top with Parmesan and chopped hazelnuts. Drizzle with additional hazelnut oil, if desired.

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