Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the stem from the endive and cut or tear the lettuce into bite sized pieces.

Cut the radicchio in half through the stem, and thinly We’re not referring to a name here. Julienne is used to describe a type of cut that is thin strips.julienne the lettuce. Take some time to separate it apart so that the salad is not overwhelmingly bitter

Peel the celery root carefully with a knife, and cut it into thin pieces. Cut those pieces into small matchsticks to We’re not referring to a name here. Julienne is used to describe a type of cut that is thin strips.julienne them.

Cut the brined apple into thin pieces, and again cut it into small matchsticks to julienne. Alternatively, you can use a crisp green apple in place of the brined apple.

Measure the apple cider vinegar, honey, grainy dijon mustard, olive oil, and walnuts.

In a medium bowl, add the mustard, honey, and cider vinegar. Whisk together well and then slowly add the oil in a thin stream while whisking continuously. When all of the oil has been incorporated, taste and adjust with salt or more vinegar as needed.

Place the endive, radicchio, apple, celeriac and walnuts in a large bowl. Toss with a generous amount of the dressing to taste, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt.