CELERY ROOIT WITH TARRAGON VINEGAR ENJOY DAN:

             CELERY SALAD WITH CELERY ROOT by CHEF DAN:

Serves 4

INGREDIENTS:

1 small celery root

2 tablespoons olive oil

1/2-teaspoon kosher salt, divided

1/4-teaspoon freshly ground black pepper

1 garlic clove, minced

2 tablespoon Tarragon vinegar

2 teaspoons Dijon mustard

1 bunch watercress, with stems chopped

6-ribs celery, cut into very thin strips and then sliced crosswise

4 baby portabella mushrooms thinly sliced

2-ounces chunk Parmigiano-Reggiano cheese

1/4-cup dried craisins

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Cut ends of celery root and trim off skin.

2.   Cut into 1/2-inch cubes and toss in a bowl with 1 tablespoon olive oil and salt and pepper to taste.

3.   Spread on a baking sheet in pre-heated oven, roast for 15-20 minutes.

4.   In a mortar and pestle smash garlic and watercress stems.

5.   Place in a bowl and whisk in remaining oil, vinegar and mustard.

6.   Add the celery root, mushrooms to the dressing and toss to coat.

7.   Then add the celery and toss to coat.

8.   Top with dried craisins.

9.   Use a vegetable peeler to shave some of the cheese over each serving.

ENJOY DAN:           BONJOUR