Celery, Fennel and Green Apple Salad with Walnut Dijon Vinaigrette

Vinaigrette

• 3 tbsp lemon juice, freshly squeezed
• 1 tbsp Dijon mustard
• 1 tsp sugar
• Pinch each of salt and freshly ground pepper
• 6 tbsp walnut oil

Salad

• 4 stalks celery, thinly sliced on the diagonal
• 1 granny smith apple, peeled and thinly sliced
• 1 c fennel, thinly sliced
• 2 c arugula

To make the vinaigrette, combine lemon juice, mustard, sugar, salt and pepper in a medium bowl. Slowly drizzle in walnut oil while whisking. Set aside.

In a large serving bowl, combine celery, apple, fennel and arugula. Add half the vinaigrette and toss to combine. Add remaining vinaigrette, as needed, to ensure all equally coated. Serve immediately.