6 large or 8 medium celery stalks 1/3 cup roughly chopped walnuts 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon-style mustard 1 garlic clove, crushed 2 teaspoons honey 1/2 teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4 cup finely chopped celery leaves 6 ounces young pecorino or gruyere, diced
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1/8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.
In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.
Peel and quarter the apple, core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.
Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.
Add the celery, celery leaves, walnuts, and cheese to the apples and toss. Serve immediately or refrigerate for up to 1 hour.
Recipe Courtesy of Peter Berley Photography by Karen Mordechai