Turnip, Radish, and Celery Salad in Blue Cheese Sauce

Great recipe for picnics. You can use it to fill your tacos!

Serves 4-6

Ingredients
For the Salad:
1/2 head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved
1 bunch radishes, ends trimmed, thinly sliced
1 bunch young turnips, ends trimmed, halved and thinly sliced
5 spring onions, white and green parts thinly sliced
1/2 cup fresh flat leave parsley, chopped

For the Sauce:
3 T. Gorgonzola Dolce blue cheese, room temperature
2 T. good quality mayonnaise
1/2 cup sour cream
2 T. freshly squeezed lime juice plus 2 teaspoons zest
1 t. salt
10 grinds black pepper
2 t. sugar

Preparation 
In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine. Taste for seasonings and serve.