3 tbl. extra-virgin olive oil

2 1/2 tbl. apple cider vinegar

1 1/2 tbl. coarsely chopped fresh tarragon

2 tea. fresh lemon juice

1/4 tea. sugar

3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves

1 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds

1firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Daikon, kohlrabi or radish, cut julienne

Kosher salt and freshly ground black pepper