Ingredients
Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 small garlic clove, pressed
- 1/2 small garlic clove, pressed
- 1/4 cup hazelnut oil plus additional for drizzling (optional)
- 2 tablespoons olive oil
Salad
- 1 medium celery root, peeled, cut into matchstick-size strips
- 1 medium fennel bulb, halved lengthwise, thinly sliced
- 1 unpeeled Gala apple, cut into strips
- Parmesan cheese shavings
Preparation
Vinaigrette
-
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
Salad
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Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
Serves 4 to 6
Adapted from Bon Appetit.
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