150g celeriac (celery root), peeled and thinly sliced
1 stalk celery, thinly sliced
1 red apple, thinly sliced
¼ cup (25g) walnuts, sliced
¼ cup (60g) sour cream
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
4 slices walnut bread, toasted
8 slices prosciutto
mustard cress leaves, to servePlace the celeriac, celery, apple, walnuts, sour cream, vinegar, salt and pepper in a bowl and mix to combine. Divide between the walnut bread and top each piece with 2 slices prosciutto. Top with mustard cress to serve. Makes 4.
