Apple, Celeriac & Walnut Salad

This beautiful salad comes together quickly. You can do most of the prep ahead of time, then dress and plate only when you’re ready to serve. It’s perfect before or after a rich main course—the pomegranate seeds and apple bring welcome tartness, the walnuts and frisée a satisfying crunch.

THYME VINAIGRETTE

1 small shallot, finely chopped

1 1/2 tsp (7 mL) Dijon mustard

1 tsp (5 mL) honey

1 tbsp (15 mL) apple cider vinegar

2 tsp (10 mL) chopped thyme

1/3 cup (80 mL) extra virgin olive oil Salt and freshly ground pepper to taste

1 small celeriac, about 8 oz (225 g)

1 Honey Crisp apple

2 tsp (10 mL) lemon juice

1 large head frisée, torn into bite-sized pieces 1/2 cup (125 mL) roughly chopped toasted walnuts

1/2 cup (125 mL) pomegranate arils

1 For the vinaigrette, whisk together the shallot, Dijon, honey, vinegar and thyme in a small bowl; slowly drizzle oil over while whisking constantly. Season to taste with salt and pepper. (Vinaigrette may be made up to 3 days in advance, kept covered and refrigerated.)

2 Slice both ends from the celeriac and stand cut-side down on a board; using a sharp knife cut away remaining peel and root. Using a mandoline, cut into matchsticks (or coarsely grate using a box grater); add to a small mixing bowl.

3 Cut apple in half, core and thinly slice; add to bowl with celeriac and toss both with lemon juice to keep from browning (apple and celeriac may be prepped a few hours in advance and held in fridge, covered, until ready to serve).

4 To assemble, place frisée in a separate mixing bowl and toss with roughly half the vinaigrette; arrange on a platter (or 6 individual plates). Toss celeriac and apple with remaining vinaigrette; arrange over greens. Top with walnuts and pomegranate arils. Serve immediately.

Serves 6