Mushroom, Chicory, and Celery-Root Salad

Ingredients

• 8 ounces celery root 
• 0.3 cup champagne vinegar 
• 0.5 teaspoon thyme leaves fresh
• 1  garlic clove 
• 1 teaspoon honey 
• 0.8 teaspoon kosher salt divided
• 1.5 pounds cultivated mushrooms such as maitake wild mixed
• 0.5 cup olive oil extra-virgin divided
• 0.3 teaspoon pepper 
• 2 teaspoons whole-grain mustard 
• 12 cups chicories such as escarole and radicchio, leaves torn into bite-size pieces loosely packed

Equipment

• bowl
• baking sheet
• oven
• chefs knife

Directions

1. Preheat oven to 37
2. Wipe dirt off mushrooms, trim tough stems, and cut large mushrooms to make all pieces about the same size. Toss in a bowl with 1/4 cup oil, 1/2 tsp. salt, and the pepper.
3. Spread on a rimmed baking sheet.
4. Bake, stirring occasionally, until browned, 30 to 45 minutes.
5. Let cool.
6. Sprinkle peeled garlic clove with remaining 1/4 tsp. salt, mince, and then flatten with side of chef's knife into a paste. Scrape paste into a jar with a tight-fitting lid and add mustard, honey, thyme, vinegar, and remaining 1/4 cup oil. Cap jar and shake until emulsified.
7. Peel celery root, then cut into matchsticks, dropping them into a bowl of water to prevent darkening. Pat dry, then put in a large salad bowl and add chicories and mushrooms. Toss gently with dressing.
8. Make ahead: Dressing, up to 1 day ahead, chilled. Prep vegetables 1 day ahead (chill celery root matchsticks in water), then dress just before serving.