By Heidi Johannsen Stewart, recipe courtesy Fine Cooking

2 TBSP apple cider vinegar                                         

2 TBSP honey
1 tsp Dijon mustard                                                     

6 TBSP extra-virgin olive oil
kosher salt and freshly ground black pepper                 

6 medium carrots (1 lb.)
1 medium celery root (3/4 to 1 lb.)                               

6 lightly packed cups Arugula (about 6 oz.)
3/4 cup sliced almonds; toasted                                    

1/3 cup chopped fresh cilantro

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.

You can make the dressing and prep the almonds and Arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.