Celery Salad

This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. It is best eaten immediately after making. A great one to serve up at a gathering with family and friends!



1/2 cup fresh lemon juice (I use Meyer)

1/3 cup Dijon mustard

5 teaspoons local honey

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt

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

3/4 cup walnuts, toasted, chopped



Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. 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.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat.

Taste and season salad to taste with salt and pepper if needed.

Enjoy! X