Here is one of the most popular salads we have had on our menu. Give it a shot its gonna be good!
APPLE AND CELERY ROOT WITH WALNUTS, ROUQFORT AND FRESH HERBS
1/2 OZ. CELERY ROOT (PEELED AND JULIANNED ON BENI)
½ GALA APPLE(JULIANNED ON BENI)
1 T FRESH THYME LEAVES ONLY
1 T FRESH PARSLEY (CHIFFONADE)
½ T FRESH TARRAGON (CHOPPED)
½ T FRESH CHIVES (SNIPPED)
1 OZ. WHITE WINE VINIAGRETTE
1 OZ. ROUQFORT
2 OZ. WALNUTS (TOASTED)
SALT
PEPPER
FOR VINIAGRETTE:
COMBINE ½ CUPS OF WHITE WINE VINEGAR
WITH ¼ CUP OF DIJON THEN SLOWLY WISK IN
1 ½ CUPS OF VEGETABLE OIL. TASTE AND ADJUST SEASONING.
FOR SALAD:
COMBINE ALL INGREDIENTS IN A LARGE BOWL
TOSS GENTLY AND TASTE ADJUST SALT AND PEPPER AND PLATE
