Peel the celeriac, then finely slice into matchsticks with good knife skills, using the julienne cutter on a mandolin (use the guard! ), or a coarse box grater.
In a bowl, dress the celeriac with the mustard, yoghurt and 1 tablespoon each of extra virgin olive oil and red wine vinegar.
Scrunch and massage together.
Pick in the tarragon leaves, mix well, then taste and season to perfection with sea salt and black pepper.
Divide between two plates, then wrap the prosciutto in waves around the outside.
Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.
