My Underground Vegetable Salad

Ingredients

• 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
• 
  VINAIGRETTE:
  
• 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