- 2 granny smith apples, peeled and julienned
- 4 stalks celery, peeled and julienned
- 1/4 cup chopping walnuts
- 2 tbsps olive oil
- 2 tbsps Vegetable oil
- 1 tsp pommery mustard
- 2 tbsps riseling
- 2 tbsps rice wine vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- salt and pepper to taste
Whisk wine, vinegar and mustard until combined, drizzle in oils until lightly emulsified. Season with 1 tsp salt and 1 tsp pepper.
Toss apple, celery and nuts with the vinaigrette and serve. Salt and pepper to taste. Garnish with tender celery leaves.
Pair with an off-dry aromatic white such as Riesling or Gewürztraminer.