Ingredients
Scale
- 2–3 stalks celery
- 1 small bulb fennel
- 1 green apple
- ¼ cup parsley
- ½ cup walnuts
- 3 tablespoons parmesan cheese (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- pinch kosher salt
- few turns cracked black pepper
Instructions
- Wash and slice celery and fennel thinly using a mandoline.
- Core and slice the green apple into thin pieces.
- Lightly toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- Combine sliced celery, fennel, apple slices, chopped parsley, toasted walnuts, and optional parmesan in a large bowl.
- Drizzle with vinaigrette and toss gently to coat evenly.
- Adjust seasoning if needed and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg