Roast Beef Salad with Cabbage and Horseradish

• 3 tablespoons prepared white horseradish
• 2 tablespoons plus 1 teaspoon balsamic vinegar
• 2 1/4 teaspoons Dijon Mustard
• 6 tablespoons olive oil
• 4 cups finely shredded red cabbage
• 6 ounces thinly sliced roast beef, cut crosswise into strips
• 1 cup coarsely grated peeled celery root (celeriac)
• 1/2 cup thinly sliced red onion
• 1/2 cup crumbled Roquefort cheese
• Chopped fresh parsley

1. Whisk first 3 ingredients in small bowl to blend.
2. Gradually whisk in 5 tablespoons olive oil.
3. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
4. Add cabbage and saute just until wilted, about 3 minutes.
5. Transfer to large bowl; cool completely.
6. Mix roast beef, celery root, onion, cheese and dressing into cabbage.
7. Season with salt and pepper.
8. Divide salad between 2 plates.
9. Sprinkle with parsley.

balsamic vinegar, dijon mustard, olive oil, red cabbage, beef, celery root, red onion, cheese, fresh parsley

Taken from www.epicurious.com/recipes/food/views/roast-beef-salad-with-cabbage-and-horseradish-411 (may not work)