Contributed by (Adapted from www.finecooking.com)

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Ingredients

2 Tbs Apple cider vinegar
2 Tbs Honey
1 tsp Dijon mustard
6 Tbs extra-virgin Olive oil
Salt and freshly ground Black pepper
6 medium Carrots
1 medium Celery root (3/4 to 1 lb.)
6 lightly packed C Arugula
3/4 C sliced Almonds, toasted
1/3 C chopped fresh Cilantro

Instructions

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper.

Sprinkle with the remaining almonds and cilantro and serve.

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