INSTRUCTIONS

1. Preheat the oven to 392°F (convection oven: 356°F). Wash and peel the celery. Cut off the roots and cut into 1.5 cm thick slices. Place the slices on a baking tray lined with baking paper. Brush 2 tbsp olive oil on both sides and sprinkle with salt. Bake for about 45 minutes until the celery is golden brown and soft.

2. Toast the hazelnuts in a hot pan until lightly browned. Leave to cool slightly and chop into pieces. Peel and slice the red onion. Mix the red onion, spinach, and hazelnuts in a bowl. Season with 1 tbsp olive oil, 2 tbsp balsamic vinegar, salt, and pepper.

3. Remove the roasted celery from the oven, arrange on plates, and top with the salad. Serve with a piece of CAMBOZOLA Black Label on top of the salad.