Fennel & Celeriac Salad with Hazelnutsadapted from bon appetit
2 Tbsp grainy Dijon mustard
2 Tbsp white wine vinegar
1 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp garlic clove, pressed
1/4 cup olive oil
1 medium celeriac peeled, cut into matchstick-size strips
1 medium fennel bulb, quartered, thinly sliced
1 unpeeled Gala apple, cut into strips
1/2 pomegranate seeds
1/2 cup chopped hazelnuts
1/2 cup Parmesan cheese grated
To make the dressing: combine mustard, vinegar, lemon juice, salt, garlic and oil in a jar and shake.
In a large bowl toss together celeriac, fennel and apple. Drizzle dressing on top. Sprinkle pomegranate seeds, hazelnut and Parmesan cheese on top. Enjoy!