- Prep Time
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- Salt and pepper
- 1/4 cup EVOO
- 1 bunch celery with leaves, ribs sliced 1/4 inch thick, leaves reserved
- 3/4 cup walnuts, coarsely chopped
- 3/4 cup crumbled blue cheese
In a small bowl, combine the vinegar, mustard and 1/4 tsp. each salt and pepper. Whisk in the EVOO.
In a large bowl, combine the celery, 1 1/2 cups celery leaves, the walnuts and blue cheese. Add the dressing and toss to coat.