Watercress Salad

For the vinaigrette: 1/2 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon honey or agave
1/2 shallot — skinned and minced or 2 spring onions, finely chopped
2 teaspoons finely chopped fresh dill
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad:
1 small celeriac bulb (also called celery root, peeled
1 Gala or Granny Smith apple — halved and cored
1 bunch watercress, stalks trimmed
1/4 cup pine nuts — toasted
freshly ground black pepper to taste as garnish
Step 1: To make the vinaigrette – place the zest, lemon juice, honey, shallot, dill, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Step 2: Using a mandolin if you have or a sharp knife if you don’t, cut the celeriac in julienne slices (matchstick size) and place in a large bowl. Do the same with the apple. Toss the julienned apple and celeriac with half the vinaigrette.
Step 3: Place the watercress leaves in the center of the serving plate. Top with a mound of celeriac/apple mixture. Drizzle with the balance of the vinaigrette, garnish with the pine nuts and freshly ground pepper to taste. Serve immediately for best crunchiness.
Serves 3-4.