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vinaigrette lemon juice mustard honey extra-virgin olive oil Salad celery granny smith apples walnuts
Viewed: 31 - Published at: 7 years agoIngredients
- 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
Method
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- 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.).
- 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.
