Bresaola with Celery Root and Mustard Dressing

• 1 large head celery root
• Large handful of chopped fresh flat-leaf parsley
• 32 slices bresaola
• 4 tsp olive oil
• 4 lemon wedges
• 2 Tbs Dijon mustard
• 1 Tbs champagne vinegar
• 1/2 Tbs sugar
• 2 Tbs vegetable oil
• 1/2 Tbs hazelnut oil
• 1/2 cup light cream

1. Make the dressing first.
2. In a bowl, whisk together the mustard, vinegar, sugar, and both oils until combined.
3. Add the cream and whisk gently for 20 seconds just to incorporate-if you beat it too much it will thicken and separate.
4. Peel and slice the celery root, then cut it into thin strips-as thin as linguine.
5. Alternatively, you can shred it on a mandoline.
6. Gently mix the dressing with the celery root and parsley.
7. Lay the bresaola out on four serving plates.
8. Wind the celery root strips around a fork, as if you were eating spaghetti, and place them in the center of the bresaola.
9. Sprinkle each plate with olive oil and serve with a wedge of lemon.

celery root, handful, bresaola, olive oil, lemon wedges, mustard, vinegar, sugar, vegetable oil, hazelnut oil, light cream

Taken from www.cookstr.com/recipes/bresaola-with-celery-root-and-mustard-dressing (may not work)