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Ingredients
- 1/4 cup lemon juice
- 1/4 cup Dijon mustard
- 5 teaspoons honey
- 2/3 cup extra-virgin olive oil
- 1 large bunch celery with leaves
- 2 large or 5 small apples, peeled, quartered, cored and thinly sliced
- 3/4 cup walnuts, toasted, chopped
Directions
- Whisk first three ingredients to blend. Whisk in oil and season with salt and white pepper.
- Trim celery leaves and chop enough to measure 1 cup. Or use 3/4 cup chopped lovage. Thinly slice ribs of celery, diagonally. Soak celery in bowl of cold water.
- Drain celery; pat dry. Combine celery, celery leaves or lovage, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and white pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 10 servings | |
| Calories 205 | |
| Calories from Fat 152 | 74% |
| Total Fat 17.35g | 22% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 122mg | 3% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 10.27g | 7% |
| Protein 1.12g | 2% |
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