Fennel & Celeriac Salad with Hazelnuts
2 tablespoons white wine vinegar
1 tablespoon pure lemon juice
0.25 cups extra virgin olive oil
1 medium celeriac peeled, cut into matchstick-size strips
1 royal gala apples
0.5 cups hazelnuts in shellShop this recipe
Prep: Press garlic clove. Quarter and thinly slice fennel bulb. Cut unpeeled gala apple into strips. Take seeds from pomegranate. Chop hazelnuts. Grate parmesan.
1. To make the dressing: combine mustard, vinegar, lemon juice, salt, garlic and oil in a jar and shake.
2. In a large bowl toss together celeriac, fennel and apple. Drizzle dressing on top.
3. Sprinkle pomegranate seeds, hazelnut and Parmesan cheese on top. Enjoy!