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

Description

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