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Apple Celery Salad With Maple-Dijon Vinaigrette

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6

Ingredients

For the Maple-Dijon Salad Vinaigrette:

  • 1 teaspoon Dijon mustard for less sweet results, add 1 to 2 additional teaspoons of Dijon mustard
  • 2 tablespoons real maple syrup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste

For the Apple Celery Salad:

  • ¼ cup pecans roughly chopped, divided
  • 6 large celery stalks preferably organic, sliced
  • Celery leaves from stalks, roughly chopped
  • 1 large red apple chopped
  • ¼ cup dried cranberries
  • Sea salt and black pepper to taste
  • 3 tablespoons parmesan cheese shaved

Instructions

Steps for Apple Celery Salad

  • Shake together Dijon mustard, maple syrup, red wine vinegar, and olive oil in a salad shaker or jar. Season with salt and pepper to taste and set aside.
  • Gently toast the chopped pecans in a skillet over medium heat until fragrant and golden. Set aside.
  • In a mixing bowl, combine celery, apples, celery leaves, cranberries, and a portion of the toasted pecans. Season with salt and pepper to taste. Drizzle with vinaigrette.
  • Place the salad on chilled salad plates, top with parmesan cheese and the remaining toasted pecans, and serve.