Ingredients
6 large celery stalks, thinly sliced
1/3 cup roughly chopped walnuts
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 garlic clove, crushed
2 teaspoons honey or maple syrup
½ teaspoon coarse sea salt
4 tablespoons extra-virgin olive oil
freshly ground black pepper
1 large Granny Smith apple
¼ cup finely chopped celery leaves

Place the celery in a bowl and cover with cold water. Refrigerate. In a small skillet over medium heat, toast the nuts for 3-4 minutes, shaking the pan for even browning. Transfer to a plate and cool.

In a salad bowl, combine lemon juice, mustard, garlic, honey and salt. Whisk in the oil and season with pepper. Peel and quarter the apple; core the quarters, and slice each quarter into 2 wedges. Cut the wedges across into thin slices, add them to the dressing and toss. Drain the chilled celery and blot dry. Add the celery, celery leaves and walnuts to the apples and toss. Serve immediately.