2 T fresh-squeezed lemon juice
2 T Dijon mustard
1 T + 1 tsp. Agave Nectar or honey
6 T extra-virgin olive oil
5-6 large stalks celery with leaves
2 large apples
salt to taste
1/2 cup walnuts, toasted then chopped
1/2 cup dried cranberries
Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar, and olive oil and set dressing aside.
Wash celery stalks and dry with paper towels; cut leaves away from stalks and chop to make 1/2 cup chopped celery leaves. Slice stalks on the diagonal into very thin slices, enough to make 2-3 cups sliced celery. Cut apples into thin wedges. Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to combine. Add enough more dressing so celery and apples are well moistened, but not overly wet. Season salad with salt to taste. Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. Coarsely chop walnuts, then mix walnuts and dried cranberries into salad and serve. Adapted from Bon Appetit, Nov. 2005.