Celery, Fennel, and Radish Salad

• 1 fennel bulb, trimmed and julienned
• 4 celery ribs, trimmed and cut on the diagonal into 1/2-inch pieces
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
• 1/4 cup extra virgin olive oil
• 4 radishes, trimmed and sliced very thin
• Kosher salt and freshly ground black pepper
• 1/4 pound ricotta salata cheese, cut into 1/4-inch slices

1. Put the fennel and celery in a large bowl.
2. Whisk together the vinegar, mustard, lemon juice, garlic, and tarragon in a small bowl.
3. Slowly add the olive oil and whisk until emulsified.
4. Pour half of the vinaigrette over the salad and toss to coat.
5. Add the radishes and salt and pepper to taste and toss again.
6. Drizzle a bit of the remaining vinaigrette over the salad and sprinkle the cheese over the top.
7. Drizzle with a bit more vinaigrette and add more fresh pepper, if desired.
8. Serve chilled or at room temperature.

fennel bulb, celery, red wine vinegar, mustard, lemon juice, garlic, fresh tarragon, extra virgin olive oil, radishes, kosher salt, ricotta salata cheese

Taken from www.cookstr.com/recipes/celery-fennel-and-radish-salad (may not work)