Celery & Apple Salad

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Gorgonzola dressing:

1/2 cup creme fraiche

1 1/2 ounces Gorgonzola, diced

3/4 ounce grated Parmesan

Kosher salt and pepper to taste

Poached celery root:

1/2 cup + 2 tablespoons extra virgin olive oil

1 cup water

2 tablespoons sugar

2 1/2 cups diced celery root (about 1 12 1/2-ounce celery root), thick outer skin removed before dicing


6 ribs celery, thinly sliced on a bias

2 medium Fuji apples or other firm variety

1/4 cup chopped Italian parsley


1/2 cup walnuts, toasted and chopped

1/2 cup celery leaves picked from the tender, yellow-green inside stalks

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