Celery can be a versatile player but it's rarely the main feature.

Green Apple and Celery Salad

From www.epicurious.com

cup fresh lemon juice

cup Dijon mustard

5 tsp. honey

2/3 cup extra-virgin olive oil

Salt and pepper, to taste

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut in 2 wedges, then thinly sliced across as triangles.

cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season 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. Combine celery, leaves, apples, and walnuts in bowl. Add vinaigrette and toss. Add salt, pepper.