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YIELD
8 servingsPREP
8 minCOOK
0 minREADY
15 minIngredients
Mustard vinaigrette
Salad
2
2
LARGE
LARGE
GRANNY SMITH APPLES
peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes *
peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes *
Directions
Whisk honey, mustard and lemon juice in small bowl to blend.
Gradually whisk in olive oil.
Season with salt and pepper to taste.
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 with salt and pepper if desired.
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