Ingredients
1 pound medium fresh mushrooms, halved8 small carrots, peeled and halved lengthwise2 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 oil1/4 teaspoon salt2 cups cherry tomatoes, halved8 cups torn curly endiveVINAIGRETTE:3 tablespoons apple cider or juice2 tablespoons lemon juice2 tablespoons cider vinegar1 teaspoon stone-ground mustard1 teaspoon grated lemon zest1/2 teaspoon fennel seed, crushed1/4 teaspoon salt1/4 teaspoon pepper1/2 cup olive oil
Preparation
Preheat oven to 400°. 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.
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.
