Nina Olsson

Ingredients

• ¼ of whole roasted celeriac head, thinly sliced (I use a mandolin)
• ¼ of a green apple, thinly sliced
• 1 tablespoon toasted pine nuts
• 1 teaspoon small capers or 3-4 Sicilian fruit capers
• a handful of fresh baby rucola
• ½ tablespoon of thinly sliced leek or red onion
• Salt
• Black pepper
• 1-2 teaspoons extra virgin olive oil
• 1 teaspoon balsamic vinegar (optional)
• 1 teaspoon dijon mustard
• ½ tablespoon brown or yellow miso
• 1 ½tablespoon mayonnaise (use vegan if you can)
• 1 tablespoon water