sundaysuppers

Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette
Serves 4-6

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