Celery Root and Fuji Apple Slaw with Cider Dressing

Serves 4

1 medium head celery root (about 1 lb)
2 medium Fuji apples
2 Tbsp plus 2 tsp fresh lemon juice (from 1 lemon)
1/4 chopped fresh Italian parsley leaves
2 Tbsp apple-cider vinegar
1 Tbsp whole-grain mustard
1 Tbsp canola/grapeseed oil
1 1/2 tsp honey
1 head Belgian endive
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste

Use a sharp paring knife to peel the celery root. Use a large, sharp knife to cut the peeled celery root into thin matchsticks. Cut 1 1/2 of the apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with the 2 Tbsp lemon juice.
In a medium bowl, combine the parsley, apple cider vinegar, mustard, oil, honey, and 1/4 c water. Whisk until well blended. Pour the dressing over the celery root and apples and toss to continue. Cover and refrigerate for at least 20 mins and up to 1 hour.
Gently separate the leaves of the Belgian endive. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root salad. Thinly slice the remaining 1/2 apple and toss it with 2 tsp of the lemon juice. Set aside.
To serve, lay 3 endive leaves on each of four plates. Toss the celery root and apple slaw with a spoon and season with salt and pepper, if desired. Place a mound of slaw on each plate on top of the endive leaves. Garnish each salad with the apple slices and serve.