Celery Root and Cucumber Salad with Dill Dressing

1 large or 2 medium celery roots
1 cucumber
1/2 cup dill, roughly chopped
1 T shallot
1 T pommery (coarse-grained) mustard
1 T Dijon (smooth) mustard
3/4 cup Champagne or white wine vinegar
2 cups pure olive oil

Peel and halve the celery roots and bake in a covered baking dish with a splash of water and a sprinkling of salt. Bake in moderate oven 45 minutes or until a knife passes through easily. Meanwhile, make the dressing. Combine the shallot, mustard and vinegar in a food processor. Add the oil slowly, then add the dill. Season with salt and black pepper. Peel the cucumber and cut in half rounds. Allow the celery root to cool, then slice in rounds similar to the cukes. Mix together. Add some of the dressing. Taste. Vegetables should be well coated but not gloppy. Garnish with some dill sprigs over the salad. Drink a glass of pinot gris with it.