Step 1Place vinegar, mayonnaise, oil, honey, salt, pepper to taste and dash hot sauce in large bowl. Stir until well mixed. Taste and adjust seasoning.
Step 2Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 cups water mixed with 2 teaspoons lemon juice to keep it white). Add celery root, onions and pomegranate seeds to bowl. Use your hands to toss salad until well coated with dressing. Refrigerate overnight or up to 3 days.
Step 3To serve, stir well and drain off excess liquid. Taste and adjust seasoning. Serve chilled, on lettuce lined plate.