•  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 serve

Place 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.