2 medium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée lettuce, cut into bite-size pieces
1/2 cup red grapes, sliced in half
2 tsp. fresh lemon juice
1 tsp. ground black pepper
1/2 tsp. kosher salt
1 1/2 cups shaved Asiago cheese
1 cup toasted pecans
1/4 cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette
Garnish: microgreens

In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette

1/2 cup apple cider vinegar
1/4 cup mayonnaise
2 T. honey
1 T. chopped fresh dill
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.