adapted from Caroline’s Cooking

Ingredients

1-2 celeriac
½ large apple
2 slices bacon
2 tablespoon pumpkin seeds or other nut (toasted optional)

For the dressing
1 tablespoon lemon juice
2 tablespoon olive oil
¼ teaspoon Dijon mustard

Instructions

1. Whisk together the lemon juice, oil, and mustard for the dressing first so that it is ready to use.
2. Peel the celeriac, removing all the outer layer and any dark, hairy indents. Peel and core the apple. Coarsely shred both and toss with the dressing to prevent browning.
3. Cook the bacon and cut into slices.
4. Combine the shredded celeriac and apple with the bacon, nuts, and dressing and toss to combine well. Serve.