Ingredients:

  • 3 medium Honeycrisp Apples (cored, unpeeled, diced)
  • 3 medium Celery Stalks (thinly sliced)
  • 1/2 cup Toasted Walnuts (roughly chopped)
  • 1/4 cup Crumbled Blue Cheese (optional)
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Toast the walnuts gently in a dry skillet over medium heat until fragrant (about 3-5 minutes). Set aside to cool completely, then roughly chop.
  2. Wash and dry apples and celery thoroughly. Dice apples into uniform, bite-sized pieces and slice the celery thinly. Place immediately into the large mixing bowl.
  3. In a small jar or separate bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Seal tightly and shake vigorously until the dressing is fully emulsified and slightly thickened.
  4. Pour about two-thirds of the vinaigrette over the apple and celery mixture. Toss gently but thoroughly to coat every piece.
  5. Add the cooled, toasted walnuts and the optional crumbled cheese to the bowl. Toss once more very lightly.
  6. Taste a piece of apple. Adjust seasoning if necessary (more salt for brightness, a drizzle more dressing if dry).
  7. Transfer the salad to a serving platter. Garnish generously with the fresh parsley. Serve immediately for maximum crunch.