For the Dressing
2 Tbs. apple cider vinegar
2 Tbs. honey
1 tsp. Dijon mustard
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Salad
6 medium carrots (1 lb.)
1 medium celery root (3/4 to 1 lb.)
6 lightly packed cups baby arugula (about 6 oz.)
3/4 cup sliced almonds, toasted
1/3 cup chopped fresh cilantro
To make the dressing:
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.
To make the salad:
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.
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 you grate it earlier, then let sit in lemon juice/water.