Celeriac Slaw Salad | culture: the word on cheese

Name: Celeriac Slaw Salad | culture: the word on cheese
Ingredients: 2 tablespoons lemon juice (from about ½ lemon); 2 tablespoons apple cider vinegar; 1 tablespoon whole-grain mustard; 2 teaspoons Dijon mustard; ½ cup extra-virgin olive oil; Kosher salt (to taste); Freshly ground black pepper (to taste); ½ celeriac (tough outer layer removed, cut into matchsticks); 4 medium sunchokes (scrubbed, ends trimmed, cut into matchsticks); 2 endives (ends trimmed, halved lengthwise, thinly sliced crosswise); 1 large firm but ripe pear (such as Bartlett or Bosc, cored, cut into matchsticks); 6 to 8 ounces brie (cut into ¼-inch-thick slices); ½ cup toasted hazelnuts (roughly chopped)

culturecheesemag.com

Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw slaw salad.

View full recipe on culturecheesemag.com

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Ingredients

2 tablespoons lemon juice (from about ½ lemon)
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
Kosher salt (to taste)
Freshly ground black pepper (to taste)
½ celeriac (tough outer layer removed, cut into matchsticks)
4 medium sunchokes (scrubbed, ends trimmed, cut into matchsticks)
2 endives (ends trimmed, halved lengthwise, thinly sliced crosswise)
1 large firm but ripe pear (such as Bartlett or Bosc, cored, cut into matchsticks)
6 to 8 ounces brie (cut into ¼-inch-thick slices)
½ cup toasted hazelnuts (roughly chopped)