• 1 small green cabbage
• 1 bunch watercress
• 1/2 small celeriac
• 1 Granny Smith apple
• 1 shallot
• 1 Tbs. sherry vinegar
• Salt and pepper
• 2 Tbs. hazelnut or walnut oil
• 1 Tbs. olive oil
• Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.