I made this the other night for the first time and we loved it. Perfect for summer. It’s fresh, tangy and sweet enough to make those who avoid eating vegetables get down on them. Use a food processor and make a huge amount in a snap to bring along to picnics and potlucks. To get in your greens, try it on a bed of watercress - a sophisticated delight. You will need:

• 2 medium celery roots
• 2 apples, I used golden delicious
• 5 green onions
• 4 tbsp olive oil
• 3 tbsp red wine or balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 lemon for juice
• salt
• 1/4 walnuts, roasted

Wash the vegetables and apples. Cut the skin off of the celery root and apples then cut into one inch slices. Feed through the food processor using the grate blade. Cut the green onions about half way down then feed the bottom portion through the food processor. Empty it all into a salad bowl. In a smaller bowl mix the ingredients for the dressing. Taste and adjust until it pleases your palette. Mix the dressing thoroughly into the salad. Top with walnuts and crunch away!