For a refreshing Celeriac salad begin by rinsing and dry fresh spinach. Arrange on individual dishes or large platter.

Peel rough outside skin of celery root. ( a vegetable peeler or a sharp knife both work well) Grate celeriac on box grater or slice thin on mandolin slicer and then julienne. ( I have also very successfully  used a handheld julienne slicer which looks similar to a vegetable peeler)

Rinse fennel bulb well to remove any sand. Slice white part of fennel bulb very thin and combine with celery root. Set aside in a bowl.

Section two medium oranges or one large grapefruit. Do this over a bowl to catch the juice. After removing all of the sections squeeze the membrane to get the last of the juice. Pour the juice over the celeriac  fennel mixture and sprinkle with Maldon salt.  Toss well.

Drizzle greens with O Blood orange olive oil and then top with celeriac mixture and then with oranges. If desired top with slivered almonds and another sprinkle of salt. ENJOY!