Celeriac Slaw Salad

Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw salad.

Servings 4

2 tablespoons lemon juice from about ½ lemon
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
½ celeriac tough outer layer removed, cut into matchsticks
4 medium sunchokes scrubbed, ends trimmed, cut into matchsticks
2 endives ends trimmed, halved lengthwise, thinly sliced crosswise
1 large firm but ripe pear such as Bartlett or Bosc, cored, cut into matchsticks
6 to 8 ounces brie cut into ¼-inch-thick slices
½ cup toasted hazelnuts roughly chopped

Whisk lemon juice, apple cider vinegar, and mustards together in a small bowl. Whisk in olive oil in a slow, steady stream. Season with salt and pepper.
Combine all cut vegetables and pear in a large bowl. Add about two-thirds of the dressing and toss to coat. Add additional dressing as necessary. Taste and adjust seasoning. Top with brie and hazelnuts.

Be sure to use a sharp knife when preparing this salad. Uniformly thin matchsticks are essential for proper texture and mouthfeel.