2 stalks of celery
1/4 cup of walnuts
1 T mustard
1 T olive oil
2 T lemon juice
1 t honey
1 t apple cider vinegar
1 clove of garlic
Preheat oven to 400
Chop walnuts into smaller pieces
Spread walnuts on a cookie sheet and toast for 10 minutes
While walnuts are toasting, wash celery; cut off white bottoms and leafy tops. Peel outer layer with a potato peeler or sharp peeling knife.
Slice celery into thin diagonal pieces.
Peel apple and cut into 1/2 inch chunks
finely dice crushed garlic
Mix garlic with mustard, oil, lemon juice, honey, vinegar and salt and pepper to taste - set aside*
When walnuts have cooled, toss with apples and celery then top with mustard dressing and serve.