1/4 cup apple cider vinegar
1 tablespoon dijon
1/4 of a red onion, minced (or one shallot)
salt and pepper
6 tablespoons olive oil
1 cup crumbled blue cheese
3 large granny smith apples, peeled and diced into 1/2 inch cubes
1 large celery root (or two small- should be about the same amount as the apples) peeled and diced into 1/2 inch cubes
1/2 cup toasted walnuts, roughly chopped or halved (I bought mine pre-roasted, but you can do that step yourself if yours are raw. It definitely makes a difference!)
*As a note, this recipe makes A LOT. But the leftovers save well and the salad tastes even better after a day or two. However, you can cut the recipe in half to make a smaller amount.
|Peeled celery root|
Make the dressing by combining the vinegar, mustard, onion or shallot, about 1/2 teaspoon salt and some freshly cracked black pepper. Let it stand for 10 minutes, and then whisk in the olive oil and 1/4 cup blue cheese.
Combine the chopped celery root and apple in a large bowl. Pour the dressing over top, and add the remaining blue cheese and walnuts. Mix thoroughly and refrigerate until ready to serve!