Instructions:
1. Grate
cleaned celery root and apple into a bowl, add mayonnaise and blend. Season
with salt and pepper.
2. Cut beet into thin slices.
3. Place beet slices into a
mould and the mould onto the centre of a plate, arrange salad of celery root
and apple on the beet, garnish with endive.
4. Coat goat cheese in plain flour,
whisked egg and breadcrumbs mixed with crushed walnuts.
5. Fry coated goat
cheese in heated oil until golden brown, place on endive, drizzle with walnut
oil and sprinkle with shelled walnuts.
6. You can season with balsamic vinegar.