Recipe information
Yield
Serves 8
Ingredients
¼
cup fresh lemon juice
¼
cup Dijon mustard
5
teaspoons honey
⅔
cup extra-virgin olive oil
1
large bunch celery with leaves
2
large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
¾
cup walnuts, toasted, chopped
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Preparation
Step 1
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Step 2
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water.
Step 3
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Do Ahead: Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.