Name: Celery Root and Apple Salad with Hazelnut Vinaigrette
Yield: 4 to 6 Servings
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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