"Use a Spoon" Chopped Salad

I am crediting this recipe to Michael Nischan and I found it in Eating Well Magazine.  I see this as a side at an upcoming family meal...it might be too far from the norm for Christmas Day but maybe New Years..we'll see.

1/4 C. white wine vinegar
1/4 C extra virgin olive oil
1 tsp. honey
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
3 medium stalks celery, diced (1/4 inch)
2 medium carrots, diced (1/4 inch)
1 large red bell pepper, diced (1/4 inch)
1 medium apple, peeled and diced
1/2 large cucumber, peeled, seeded and diced
1 C. sliced radicchio
1 C. sliced arugula, stems removed
1 C. thinly sliced napa, Savoy or other soft cabbage
1 C. crumbled goat cheese
1/2 C. toasted slivered almonds

Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined. 

Add celery, carrots, and bell pepper to the vinaigrette.  Let marinate for at least 10 minutes or up to 1 hour.

Add apple, cucumber, radicchio, arugula, and cabbage to the bowl; toss to coat.  Add goat cheese and almonds and toss to combine.