|1||medium celery root (about 1 pound)|
|2||medium Fuji apples|
|Juice of 1 lemon, or more to taste|
|2||tablespoons apple cider vinegar|
|1||tablespoon whole-grain mustard|
|Salt and pepper, or to taste|
|1 1/2||teaspoons honey|
|1||tablespoon canola oil|
|1/4||cup chopped fresh parsley|
|1||head Belgian endive|
1. Peel the celery root and slice it thinly, then cut into matchsticks. Cut 1 1/2 apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with 2 tablespoons lemon juice.
2. In a medium bowl, combine the vinegar, mustard, salt, pepper, honey, and water. Slowly whisk in the oil. Pour the dressing over the celery root and apples. Add the parsley. Toss well. Cover and refrigerate for at least 20 minutes and for up to 1 hour.
3. Separate the endive leaves. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root mixture. Thinly slice the remaining 1/2 apple and toss it with 2 teaspoons of lemon juice.
4. To serve: lay 3 endive leaves on each of four plates. Place a mound of slaw on the endive leaves. Garnish with apple slices.
Adapted from “Golden Door Cooks at Home’’