FENNEL WALNUT SALAD
(Chop fennel fronds and sprinkle lightly over finished salad)

• 3 large celery stalks and 1/4 cup finely chopped celery leaves
• 2 fennel bulbs, stalks and outer layer removed
• 1/3 cup roughly chopped walnuts
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 garlic clove, crushed
• 2 teaspoons honey
• 1/2 teaspoon coarse sea salt or kosher salt
• 5 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 large tart apple, preferably Pink Lady

Directions:

1.      Peel any tough fibers from the celery stalks and slice the stalks on the diagonal into pieces about 1/8 inch thick by 1 inch long. Cut the fennel bulbs in half lengthwise, then slice them crosswise 1/8 inch thick. Transfer the celery and fennel to a bowl of cold water and refrigerate.

2.      In a small skillet, toast the nuts over medium heat for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.

3.      In a salad bowl, combine the lemon juice, mustard, garlic, honey and salt. Whisk in the olive oil and season with pepper.

4.      Quarter and core the apple. Cut each quarter into 2 wedges. Thinly slice the wedges crosswise. Add the apple slices to the dressing and toss well to coat.

5.      Drain the celery and fennel and dry in a salad spinner (or blot dry with a paper towel). Add the celery and fennel, celery leaves and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 day.