Then peel a celeriac and slice it very thin, 1-2 mm.
Boil the celeriac 4-5 mins till soft
Dressing: whole grain mustard, white wine vinegar, spoonful of orange juice, splash of walnut oil en a good quality olive oil.
Roast some hazelnuts.
Put 1 celeriac circle on a plate, add a spoonful of the cheese mix, cover with celeriac.
Finish with the dressing and some extra celery and spring onion to have some colour.
Inspiration: Lionel Creteur, restaurant Racine, Golfclub Pallanne, Tillac (SW France)