Mushroom, Chicory, And Celery-Root Salad

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1 1/2 pounds mixed wild and cultivated mushrooms such as maitake, oyster, and king trumpet

1/2 cup extra-virgin olive oil, divided

3/4 teaspoon kosher salt, divided

1/4 teaspoon pepper

1 garlic clove

2 teaspoons whole-grain mustard

1 teaspoon honey

1/2 teaspoon fresh thyme leaves

1/4 cup Champagne vinegar

8 ounces celery root

12 cups loosely packed chicories, such as escarole and radicchio, leaves torn into bite-size pieces

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