1 fennel bulb
1 celery heart
1 heart of romaine
9 ounces Wisconsin fresh mozzarella cheese
1/2 cup extra-virgin olive oil
Juice of 1 lemon (1/4 cup)
1 tablespoon Wisconsin mascarpone cheese
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 pinch ground white pepper
Thoroughly wash and dry the fennel, celery, and romaine. Cut the fennel into thin slices, about 2 cups. Cut the celery into thin juliennes, about 1/2 cup Reserve 4 well-shaped romaine leaves. Cut the remaining romaine into thin juliennes, about 3 cups. Cut the mozzarella into thin strips. Place all into a large mixing bowl.
Place the olive oil, lemon juice, mascarpone, mustard, salt, and pepper in a blender container. Blend until thick and smooth, about 5 seconds. Pour over the salad; toss to coat. Divide the salad, arranging on serving plates, using the reserved lettuce leaves for garnish.