My Underground Vegetable Salad

• 1 pound medium fresh mushrooms, halved
• 8 small carrots, peeled and halved lengthwise
• 2 cups cubed peeled celery root (about 1/2 pound)
• 2 cups cubed peeled rutabaga (about 1 medium)
• 2 cups cubed peeled sweet potatoes (about 1 medium)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 cups cherry tomatoes, halved
• 8 cups torn curly endive
• 3 tablespoons apple cider or juice
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• 1 teaspoon stone-ground mustard
• 1 teaspoon grated lemon zest
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

1. Preheat oven to 400u0b0. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer.
2. Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

fresh mushrooms, carrots, celery root, sweet potatoes, olive oil, salt, cherry tomatoes, torn curly endive, apple cider, lemon juice, cider vinegar, stoneground mustard, lemon zest, fennel, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/my-underground-vegetable-salad/ (may not work)