Celery & Apple Salad with Pecans
Celery & Apple Salad with Pecans
Servings: 6
Products Used: Tanimura & Antle Celery
Ingredients
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup honey
- 1 cup mayonnaise
- 2 tablespoons chopped chives or thinly sliced green onion
- ½-1 teaspoon ground black pepper, to taste
- 1 bunch of Tanimura & Antle celery, core and leaves removed, thinly sliced with mandolin
- 1 cup Tanimura & Antle celery leaves, coarsely chopped
- 2 apples, cored and unpeeled, thinly sliced
- ½ cup toasted, chopped pecans
Instructions
- In a small bowl, whisk together mustard, vinegar, honey, mayonnaise, chives and pepper. Set aside.
- In a large mixing bowl, combine celery, celery leaves, apples and pecans.
- Add ½ of the dressing and stir, adding more dressing as needed.
- Serve immediately or refrigerate up to 3 days. Any leftover dressing can be kept refrigerated up to one week.