New-Wave Chowchow

• 5 large celery stalks, minced, leaves reserved
• 1 medium cantaloupe, seeded, peeled and minced
• 1/2 pound seedless green grapes, minced
• 1 medium Granny Smith apple, peeled, cored and minced
• 10 medium radishes, minced
• 1/2 fennel bulb, trimmed and minced
• 1 small bunch arugula, washed well and shredded
• 4 teaspoons salt (plus 1 teaspoon if serving cold)
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons white-wine vinegar
• 6 tablespoons walnut oil
• 6 tablespoons vegetable oil
• 4 tablespoons chopped fresh tarragon

1. Combine the minced celery, cantaloupe, grapes, apple, radishes, fennel and arugula in a large bowl.
2. In a separate bowl, dissolve 4 teaspoons of salt and the pepper in the vinegar.
3. Combine the oils and slowly whisk them in.
4. Mince the celery leaves and add them, along with the tarragon, to the dressing.
5. Toss the vegetable-and-fruit mixture with the dressing.
6. Serve immediately or refrigerate overnight.
7. (If serving cold, stir in 1 additional teaspoon salt.)

celery stalks, cantaloupe, green grapes, apple, radishes, fennel bulb, arugula, salt, freshly ground black pepper, whitewine vinegar, walnut oil, vegetable oil, tarragon

Taken from cooking.nytimes.com/recipes/9598 (may not work)