Green Apple and Celery Salad With Walnut and Mustard Vinaigrette

This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]

• Ready In: 20 mins
• Serves: 8

Ingredients

• VINAIGRETTE

• 1⁄4 cup fresh lemon juice
• 1⁄4 cup Dijon mustard
• 5  teaspoons honey
• 2⁄3 cup extra virgin olive oil

• SALAD

• 1  bunch celery & leaves
• 2  large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
• 3⁄4 cup walnuts, toasted, chopped

Directions

1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
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. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
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.