Summary

Ingredients

• 250 g celeriac
• 500 g carrot (s)
• 1 small onion (s), chopped
• 0.5 ½ bunch parsley, flat-leafed, chopped
• 1 bunch chives, cut into rolls
• 3 stalks tarragon, chopped
• 150 g feta cheese, cut into cubes

For the dressing:

• 1 tablespoon mustard, medium hot
• 4 tablespoon balsamic vinegar, white
• 3 tablespoon rapeseed oil
• 3 tablespoon broth
• 1 pinch (s) sugar
• Pepper, from the mill
• salt

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Instructions

1. Peel and slice the carrots. Also cut the celery into similar sized slices.
2. Cook the carrot and celery slices together in salted water, drain, drain well and place in a bowl with the onions.
3. For the dressing mix all the ingredients well and add to the warm vegetables. Mix well and let cool down. Then mix in the herbs and feta.