Celeriac, Apple Salad With Hazelnut Vinaigrette – Oracibo

Ingredients

• 2 Tbsp. Dijon mustard
• 2 Tbsp. white wine vinegar
• 1 Tbsp. fresh lemon juice
• ½ tsp. salt
• ½ small garlic clove, pressed
• ¼ cup hazelnut oil + extra for drizzling (opt.) or use all EVOO
• 2 Tbsp. EVOO
• 1 medium celeriac, peeled, cut into matchstick-size strips
• 1 medium fennel bulb, halved lengthwise, thinly sliced
• 1 unpeeled Gala apple, cut into strips
• Parmigiano-Reggiano shavings
• 2 Tbsp. each finely chopped celery leaves, Italian (flat-leaf) parsley
• 1/2 cup Toasted hazelnuts (see below)