I think apples and celery go together like peanut butter and jelly. And I think apples and fennel go together like chocolate chip cookies and milk. So I decided to see what it would be like to combine all three and use both celery stalks and celery root, also known as celeriac. Since they're all roughly the same color, I prepped each of them into distinctly different shapes using a grater, mandoline and different slicing approaches. I wanted this to be a light side salad that would perk up a meal and perk up a cloudy, dreary, cold January day. So I put together a dressing that uses citrus juice, honey and a little cider vinegar to provide some depth. For herbs, I went with chervil and chives to provide some accents. You can eat this salad right away, but it gets better if you give the veggies a little sitting time in the dressing in the frig.

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