Winter Root Vegetable Salad from The Daylesford Cookery School - Daylesford Stays

Ingredients

• 1/4 celeriac, diced
• milk to cover
• 1 tbsp butter
• handful kalettes or kale
• 2 tbsp toasted walnuts
• leaves from 1/2 head of radicchio
• 1/4 an apple, sliced into matchsticks
• 2-3 Jerusalem artichokes, scrubbed
• 1-2 beetroots, peeled and sliced finely
• 150ml vinegar
• 150g sugar
• 1 star anise
• extra virgin olive oil
• blue cheese (optional)