Celeriac and Apple Salad with Saint Agur Dressing - Great British Chefs

Ingredients

• 400g of celeriac, peeled and julienned using a sharp knife, Japanese mandoline or spiralizer
• 2 pinches of sea salt
• 1 Granny Smith apple, cut into a mixture of thin slices and small dice
• 100g of dried cranberries
• 60g of walnuts, lightly crushed
• 2 spring onions, finely sliced
• 75g of Saint Agur Blue Cheese, room temperature
• 80g of crème fraiche
• 1 tbsp of lemon juice
• 75g of Saint Agur Blue Cheese, cut into 0.5cm dice
• 2 baby gem lettuces, washed, drained and finely sliced