Green Apple, Celery, and Walnut Salad

Ingredients

• 2 T fresh-squeezed lemon juice
• 2 T Dijon mustard
• 1 T + 1 tsp. Agave Nectar or sweetener of your choice
• 6 T extra-virgin olive oil
• 5-6 large stalks celery with leaves
• 2 large Granny Smith apples
• salt to taste
• 1/2 cup walnuts, toasted then chopped
• 1/2 cup dried cranberries

Directions

1. In a small bowl, whisk the fresh lemon juice with the Dijon Mustard, Agave Nectar or sweetener, and olive oil. Put the dressing aside while you prep the salad.
2. Rinse the celery stalks, then pat them thoroughly dry with paper towels, including the leaves. You want them really dry so the dressing clings instead of sliding off.
3. Separate the leaves from the stalks and chop enough leaves to measure 1/2 cup.
4. Cut the celery stalks very thinly on the diagonal, aiming for 2-3 cups of sliced celery.
5. Prep 1 apple at a time. Cut the apple into fourths, peel it, remove the seeds, slice each fourth in half crosswise, and then cut those pieces into thin wedges.
6. As soon as the apple pieces are cut, toss them with a little of the dressing to help keep them from browning.
7. In a serving bowl, combine the sliced celery, chopped celery leaves, and the dressed apples, then stir everything together.
8. Add more dressing until the celery and apples are nicely coated but not soggy. You may not use every bit of the dressing.
9. Sprinkle in salt to taste.
10. Toast the walnuts in a dry pan over high heat for about 2 minutes, just until they begin to smell nutty and toasty, a little like popcorn.
11. Chop the walnuts coarsely, then stir them into the salad along with the dried cranberries, if using, and serve.