Celery Root and Mache Salad with Diamond Croutons
For the salad: Rinse the celery root, pat dry, cut into strips and then into diamonds. Heat the broth in a pot. Add the celery and cook for 1 minute. Drain the celery root. Rinse the mache lettuce and spin dry.
For the dressing: In a bowl, whisk the mustard with the vinegar, 1/2 tablespoon olive oil and the honey. Whisk in the cooled broth and season with salt and pepper to taste.
For the salad: In a bowl, toss the celery root with the mache. Drizzle the dressing on top and toss to combine.
Rinse the scallions and cut into thin rings.
For the croutons: Cut the bread into strips and then into diamonds. Heat the remaining oil in a skillet. Add the bread diamonds and cook until golden.
For serving: Peel and press the garlic. Divide the garlic between salad plates. Divide the salad mixture between the plates and sprinkled the scallions and croutons on top.