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.