Chris Shaw combines earthy celeriac and truffle with an indulgent and nutty butter dressing of toasty hazelnuts and a sweet, sharp sherry vinegar. The salad is finished off with plenty of fluffy grated Berkswell cheese and more truffle and makes an excellent Autumnal starter or side dish.
See the full recipe here: https://www.greatbritishchefs.com/recipes/celeriac-hazelnut-truffle-salad-recipe

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