Name: Autumn Salad
Ingredients: arugula; Point Reyes Blue Toma cheese, (diced); 1 apple, (peeled, coarsely cut, and marinated in white wine ver jus.); 1 celeriac root, (peeled, julienned, and pickled); 1 carrot, (peeled and sliced medium thin); 3/4 cup apple cider vinegar; 3/4 cup filtered water; 1 tsp sea salt; 2 tsp sugar; 4 tbsp elderflower vinegar, (strained); 4 tbsp white wine vinegar; 1/2 cup olive oil, (virgin); .3 tsp sea salt; .6 tsp cane sugar

Autumn Salad

Author Executive Chef, Samuel McCandless, Arcana

Ingredients

arugula
Point Reyes Blue Toma cheese, diced
1 apple, peeled, coarsely cut, and marinated in white wine ver jus.
1 celeriac root, peeled, julienned, and pickled
1 carrot, peeled and sliced medium thin
3/4 cup apple cider vinegar
3/4 cup filtered water
1 tsp sea salt
2 tsp sugar
4 tbsp elderflower vinegar, strained
4 tbsp white wine vinegar
1/2 cup olive oil, virgin
.3 tsp sea salt
.6 tsp cane sugar

Instructions

Bring Pickling ingredients to a boil and pour over celeriac. Cover for one day. Holds a long time under refrigeration.
Take cup of finest quality white wine vinegar (Arcana uses Volpaia from Chianti in Italy) with 1 tablespoon dried elderflower. Heat vinegar as it's just beginning to boil and pour over elderflower. Stir and cover for at least one day.
To make the vinaigrette whisk together vinegar, salt, and sugar. Slowly drizzle in the olive oil.
Dress greens, apples, and celeriac with elderflower dressing to your liking and sprinkle with Toma cheese.