Apple, Fennel and Celery Root Salad with Hazelnut Vinaigrette

2 tablespoons white wine vinegar or red wine vinegar, or rice wine vinegar

1 tablespoon lemon juice fresh

2 tablespoons dijon mustard

1 clove garlic minced, or to taste

1/2 teaspoon salt or to taste

2 tablespoons olive oil, extra-virgin

4 tablespoons hazelnut oil

Salad:

1 large apple Gala, unpeeled, cut into strips

1 medium celery root peeled, cut into matchstick-size strips

1 medium fennel bulb halved lengthwise, thinly sliced

1 x parmigiano cheese shaved, as needed*