Ingredients

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

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Instructions

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