Kohlrabi Salad with Mustard Vinaigrette

12 oz. kohlrabi, thickly peeled and cut into thin strips                

3 inner stalks of celery, thinly sliced or grated                                     

Toss with Mustard Vinaigrette

Mustard Vinaigrette

2 T. Red Wine herbal blend vinegar

1 green onion, finely chopped

1 garlic clove

1 T. Dijon mustard

1 T. chopped parsley

1/3 c. extra virgin olive oil

Salt                  to taste

Pepper              to taste

Combine all ingredients except oil, mix.  Add oil gradually in a thin stream while whisking vinaigrette to create an emulsion.  Taste, adjust seasonings.  Serve