Follow these steps for perfect results
lemon juice
fresh
dijon mustard
honey
olive oil
extra virgin
celery
with leaves
Granny Smith apples
quartered, cored, sliced
honey roasted macadamia nuts
Whisk lemon juice, Dijon mustard, and honey in a small bowl.
Gradually whisk in olive oil until emulsified.
Season the dressing with salt and pepper to taste.
Trim celery leaves and chop enough to measure 1 cup.
Thinly slice celery stalks on a deep diagonal.
Place sliced celery in a bowl of cold water to crisp.
Drain celery and pat dry with a paper towel.
Combine celery, celery leaves, sliced apple, and macadamia nuts in a large bowl.
Add the Dijon mustard dressing to the salad.
Mix all ingredients gently.
Season salad to taste with salt and pepper.
Expert advice for the best results
Chill the salad before serving for optimal flavor.
Adjust the amount of honey to your desired sweetness.
Add crumbled goat cheese for extra richness.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Arrange attractively in a bowl or on a platter. Garnish with extra macadamia nuts.
Serve as a side dish with grilled fish or chicken.
Enjoy as a light lunch.
Complements the apple and citrus flavors
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