Shaved Celeriac, Celery, Grapes, Endive and Hazelnut Vinaigrette

15 minutes

15 minutes




  • 1 celeriac (thinly grated or shaved)
  • 10 green grapes
  • 1 romaine lettuce
  • 1 endive
  • 2 local pears
  • Hazelnuts (peeled and toasted)
  • Gruff Junction Selwyn Farmhouse Mature Goats Cheese

Stock syrup

  • 100g sugar (dissolved)
  • 200ml water

Hazelnut Vinaigrette

  • 100ml sherry vinegar
  • 200ml hazelnut oil
  • 300ml olive oil
  • Salt


Place the grapes in the stock and bring to boil, simmer for 5 minutes and then leave to sit.

Peel, quarter and core the pears, grill on a hot grill plate or griddle pan until nicely charred all over, then slice across the pear into chunks.

Finely slice the romaine lettuce and the endive,  shave the celeriac on a mandolin

Strain the grapes, reserve stock syrup for another time.

Shave the cheese on the grater.

In a large bowl toss all the ingredients together including halved hazelnuts, season well and add vinaigrette until nicely dressed.

Arrange neatly in a salad bowl.