Celery Root, Apple & Walnut Salad With Parmesan

• Vinaigrette
• 1/2 shallot, peeled, minced
• 1/4 cup apple cider vinegar
• salt, to taste
• 3/4 cup extra virgin olive oil
• 3 tablespoons truffle oil
• Salad
• 2 celery root, medium sized, peeled and julienned
• 2 granny smith apples, medium sized, julienned
• 3 ounces walnuts, toasted and roughly chopped
• 20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
• 5 ounces parmesan cheese, shaved

1. To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
2. About 10 minutes before serving, combine the celery roots and apples in a large bowl.
3. Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
4. Add half the cheese and gently toss.
5. Garnish the salad with the remaining cheese. Serve immediately.
6. NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

vinaigrette, shallot, apple cider vinegar, salt, extra virgin olive oil, truffle oil, salad, celery root, granny smith apples, walnuts, parsley, parmesan cheese

Taken from www.food.com/recipe/celery-root-apple-walnut-salad-with-parmesan-473782 (may not work)