Ingredients

1 tablespoon vegetable or olive oil
4 stalks celery, chopped
4 carrots, chopped
1/2 large white or yellow onion, chopped
2 quarts chicken broth
6 ounces wavy egg noodles, such as No-Yolks
1 pound cooked, chopped chicken breast
Sea salt
Freshly ground pepper
1/3 cup chopped fresh dill

Directions

1. Sauté oil, celery, carrots, and onion over medium heat until vegetables soften and onions become somewhat translucent, about 5 minutes. Add chicken broth.
2. Once broth is at a rolling boil, add in egg noodles and simmer 10 minutes or until noodles are done but still firm to the bite.
3. Add in chopped chicken breast and allow to simmer until heated through, about 30 seconds.
4. Turn off heat and season with salt and pepper to taste; garnish with chopped fresh dill.

Serves 8 to 10.

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Ingredients

For candied walnuts:

2 cups raw walnut halves

1 egg white

1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)

1 cup sugar

For dressing:

1/2 cup plain yogurt

1/2 cup crème fraîche

3 teaspoons freshly squeezed lemon juice

Freshly ground white pepper to taste

1/4 cup walnut oil

1 1/2 tablespoons minced black winter truffles (optional)

For salad:

1/2 cup celery root (celeriac), peeled

2 large granny smith apples, unpeeled

2 large gala apples, unpeeled

1 dozen red grapes, halved lengthwise

1/2 cup microgreens or celery leaves

Directions

1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

Serves 8.

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