Remove the skin from the celeriac as round as possible, cut into quarters and each quarter into very narrow slices. Blanch in salted water for 1-2 min and drain well. Clean the celery, set the leaves aside and cut the celery into very fine slices.
Mix the mayo with crème fraîche, salt, juice of one lemon, orange zest and cayenne. Stir in the celery and celery stalks.
Remove the skin from the apple, cut into quarters, remove the core, cut into thin slices and mix into the celery salad.
Cut the walnuts in half lengthwise and roast in the oil until golden brown. Drain the cranberries. Pluck the grapes from the stems and cut them in half. Mix the grapes with the salad, arrange the salad on a platter and decorate with pimpinelle, chervil, celery leaves, walnuts and cranberries. Serve with the venison cakes.
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