1apple,peeled, coarsely cut, and marinated in white wine ver jus.
1celeriac root, peeled, julienned, and pickled
1carrot, peeled and sliced medium thin
3/4cupapple cider vinegar
3/4cupfiltered water
1tspsea salt
2tspsugar
4tbspelderflower vinegar, strained
4tbspwhite wine vinegar
1/2cupolive oil,virgin
.3tspsea salt
.6tspcane 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.