Celery can be a versatile player but it's rarely the main feature.
Green Apple and Celery Salad
¼ cup fresh lemon juice
¼ 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.
¾ 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.
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