Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette
Servings 4
Ingredients
For the Vinaigrette
- 1 tsp Dijon Mustard
- 2 Tbsp runny honey
- 2 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- Sea salt and black pepper to taste
For the Salad
- ½ cup hazelnuts divided
- 6 large celery stalks sliced
- 1-2 large red apples thinly sliced
- ¼ cup thinly sliced red onions or shallots
- 2 cups arugula
- Pink Himalayan salt and black pepper to taste
Instructions
- Preheat oven to 350°F/180°C/Gas 4. Spread hazelnuts out in a single layer on a dry baking sheet. Bake for 12-15 minutes, stirring the nuts once or twice for even toasting. Cool and chop before using in the salad.
- Place all of the ingredients for the vinaigrette into a small jar with a lid. Shake vigorously to combine, emulsifying into a cream consistency. Adjust season as necessary to taste and set dressing aside.
- Place arugula into the bottom of a large salad bowl. Add the sliced apples, celery, red onions, and two-thirds of the toasted hazelnuts. Season with salt and black pepper to taste.
- Drizzle the vinaigrette over the salad—you may not need all of it. Toss to combine.
- To serve, divide the salad onto chilled plates and top with remaining toasted hazelnuts. Enjoy!
