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  • 1 shallot, small peeled and grated
  • 1 1/2 tablespoon cider vinegar
  • 3 tablespoons lightly packed grated fresh horseradish
  • 3 tablespoons olive oil, extra-virgin
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1 apple, granny smith, cored and cut into matchsticks
  • 1/2 celery root, small (about 8 ounces), peeled and cut into matchsticks
  • 1 fennel, medium bulb, trimmed and thinly sliced
  • 1/2 cup parsley, chopped fresh
  • 1/4 cup mint, chopped fresh
  • 1/2 cup hazelnuts, toasted and coarsely chopped


Serves: 4 to 6


In a large bowl, combine shallot and vinegar; let sit 10 minutes. Mix in the horseradish, oil, honey, 1 teaspoon salt and ½ teaspoon pepper. Add the apple, celery root and fennel, then toss to coat. Stir in the parsley and mint, then sprinkle with hazelnuts.