Whole Living, November 2010
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Yield
Serves 6 to 8
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Ingredients
- 1/2 cup walnuts, roughly chopped
- 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
- 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
- 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
- 1 large Granny Smith apple, peeled, cored, and thinly sliced
- 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons plus 1 teaspoon Dijon-style mustard
- 1 garlic clove, grated through a fine grater or minced
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
