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Apple and Celery Root Salad


3 ounces celery root, peeled and julienned

3 gala apples, julienned

6 tablespoons fresh thyme, leaves only

6 tablespoons fresh parsley, chopped finely

3 tablespoons fresh tarragon, chopped

3 tablespoons fresh chives, finely sliced

¾ cup white wine vinegar (recipe follows)

6 ounces Roquefort cheese, crumbled

1 cup toasted walnuts, coarsely chopped

Salt and pepper to season

½ cup white wine vinegar

¼ cup Dijon mustard

1½ cups vegetable oil

(Extra vinaigrette can be refrigerated for 7−10 days)


Combine all ingredients in a large bowl and toss gently. Season with salt and pepper to taste.
Print Recipe