Fall Harvest Salad With Crunch

• For the salad
• 6 Celery stalks, sliced into 1/4-inch pieces
• 1 Red apple, such as honeycrisp, grated
• 1/4 cup Red seedless grapes, cut into quarters
• 2 tablespoons Pine nuts, toasted
• 1 ounce Gorgonzola or other blue cheese
• For the Dressing
• Juice of one lemon
• 1 tablespoon Shallot, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon Olive juice
• 1/4 cup Walnut oil
• Salt & pepper, to taste

1. Put the minced shallot in the lemon juice to soak while you make the salad. Toast the pine nuts in a nonstick pan on the stove.
2. Prep the salad by slicing the celery into 1/4 inch pieces; quartering the red grapes; and grating the apple. Toss lightly together in a bowl.
3. Add the Dijon, olive juice (if using) and salt and pepper to the lemon juice and shallots. Mix well and taste for seasoning. Adjust the seasoning if needed, then whisk in the walnut oil. Pour about 1/4 cup over the salad and toss again lightly. Sprinkle the toasted pine nuts and crumbled blue cheese over and serve. You will have leftover dressing that will keep in the fridge for a few days.

salad, celery, red apple, red seedless grapes, nuts, cheese, dressing, lemon, shallot, mustard, olive juice, walnut oil, salt

Taken from food52.com/recipes/28746-fall-harvest-salad-with-crunch (may not work)