6 large or 8 medium celery stalks
1⁄3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
½ teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny smith apple
¼ cup finely chopped celery leaves
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1⁄8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.
In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.
Peel and quarter the apple. Core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.
Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 hour.
© Recipe Property of Peter Berley