- 2 celery root julienne
- 1 julienne carrot
- 1 julienne Red bell pepper
- 2 Tablespoons mustard vinaigrette, homemade preferred
- Salt and pepper to taste
- Pinch of fennel frawns
- 1/2 fennel bulb (thinly sliced)
Mix all ingredients together in a stainless steel bowl and season to taste and serve. Great with assorted pates, charcuterie or firm cheese.
Note: Better if let at room temperature for 1 hour.