For the dress­ing:

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2tbsp ex­tra-vir­gin olive oil 2tsp Di­jon mus­tard 2tsp su­gar

1tbsp red wine vine­gar


1. Heat the oven 1800C/3500F/gas mark 6.

2. First, make the dress­ing. Put all the in­gre­di­ents in a small bowl or jug, sea­son with salt and pep­per and whisk vig­or­ously to com­bine. Set aside while you make the salad.

3. Scat­ter the cele­riac over a large bak­ing tray, then the

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