To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
This dish tastes like health and summer.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.