Ingredients for 4:

• 3 1/2 oz taleggio
• 3 1/2 oz carrots
• 3 1/2 oz red capsicums
• 3 1/2 oz cucumber
• 3 1/2 oz celeriac
• mild mustard
• oil
• lemon, salt and pepper

Cut all the vegetables into julienne strips and slice the cheese as thinly as possible.
Place the vegetables into a bowl with enough water and ice to cover them.
The ice keeps the vegetables crisp.
Drain before serving and add the taleggio.
Toss the salad with a dressing made up of 2/3 oil, 1/3 lemon, add salt and pepper to taste and a teaspoon of mild mustard.
Serve immediatly.