Celery and Apple Salad with Mustard Vinaigrette

I bought celery here for 50 cents and celery at another place for 69 cents.  They were different types.  Before Thanksgiving I had four heads of celery  in my refrigerator.  Crazy as that may sound it realy isnt.  You see first up I use quite a bit in my stuffing,  My children love celery.  And I knew I could use with broths and such with the turkey carcass.  I was right.  It is nearly gone.  I didn't overbuy.

When I was looking for another recipe I ran across this in my binder.  I had cut it out from Bon Appetit.  I was trying to pull together a binder of recipes that were arranged by fruits and vegetables or at least referenced them.  I like that arrangement.  Often I come home from the market with a vegetable and I want ideas.  This is why I end up referencing online because it is so much more efficient. The only problem with that is you end up with a lot of recipes not necessarily good ones.  I wanted a place that had recipes that I really liked.  This one is a keeper for my binder.

Celery and Apple Salad
This recipe is adapted from Epicurious.  I halved it. Next time, the only thing I might add is raisins.

2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
6 stalks celery with leaves
2 large Crispin apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
1/4 cup walnuts, toasted, chopped


Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop enough to measure 1/2 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 salad to taste with salt and pepper.