2 main-course Servings.

INGREDIENTS

  • 3 tablespoons prepared white horseradish
  • 2 tablespoons plus 1 teaspoon balsamic vinegar
  • 2 1/4 teaspoons dijon mustard
  • 6 tablespoons olive oil

  • 4 cups finely shredded red cabbage

  • 6 ounces thinly sliced roast beef, cut crosswise into strips

  • 1 cup coarsely grated peeled celery root (celeriac)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled roquefort cheese
  • chopped fresh parsley

    DIRECTIONS

    Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.

    Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.

    Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.