Fruit, Holiday, Luncheon, Salads
2 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon + 1 tsp. Agave Nectar or honey
6 tablespoons extra-virgin olive oil
5-6 large stalks celery with leaves
2 large Granny Smith apples peeled & diced
salt to taste
1/2 cup walnuts toasted then chopped
1/2 cup dried cranberries (optional)
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, making sure both stalks and leaves are very dry. 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.
Toss apples with a small amount of dressing as soon as they are cut so apples won't turn brown.
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. (You may not need all the dressing.) 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.