1 large tart apple, peeled and thinly sliced (Granny Smith variety is great with this)
3 stalks celery, very thinly sliced
1/3 cup walnuts, roughly chopped
1 tbsp champagne vinegar
2 tbsp lemon juice, about 1 lemon
1 ½ tbsp mustard, Dijon style
1 tsp honey
1 tbsp extra virgin olive oil
1 tsp freshly ground black pepper
Make sure to keep the celery leaves as you begin to prepare the celery, as they are added to the salad. Slice the celery in half lengthwise, and then very thinly slice into half moons.
Peel the apple, cut into eights and then create very thin slices.
Roughly chop the walnuts.
Chop the celery leaves and mix the celery and apple in a bowl. If you are preparing the salad ahead of time, put the celery and apple into a cold water bath and refrigerate until a few minutes before serving time, at which point you can drain the water, pat the celery and apple mostly dry, then add the vinaigrette and the walnuts.
In a separate small mixing bowl or cruet, combine the vinegar, lemon juice, mustard, honey, olive oil and pepper and mix well.
When ready to serve, add the vinaigrette and walnuts to the celery and apples and toss well.