1. Wash the vegetables and fruit well. Peel the parsnips. 
2. Put the parsnips and apples through a juice extractor;  place the juice over low heat until reduced by half. Remove from the heat and cool. 
3. Blend in the vinegar; using an immersion blender, emulsify the dressing by slowly adding the oil in a thin stream; correct the seasoning. 

Salad

1. Wash the beet and the apples. 
2. Wrap the beet in aluminum foil with the garlic and savory and bake in the oven for an hour or until tender. 
3. Once cooled, peel the beet carefully and cut it into very thin (1 mm) slices. 
4. Slice the apples as thinly as possible and chop the chives on a bias. 
5. In a large bowl, combine the beets, apples, chives, hazelnuts and a little vinaigrette; correct the seasoning. 
6. Place in the center of a small bowl, alternating apples and beets. Pour a little vinaigrette all around.