What you need:
1/2 cup walnuts, roughly chopped -(you can purchase them chopped)
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 oz.) peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 Tbsp. plus 1 tsp Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 tsp. honey
Kosher salt (just a dash) and freshly ground black pepper
6 Tbsp. extra-virgin olive oil
What to do:
1. Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes.(Do not burn!) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
2. Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 Tbsp. lemon juice and refrigerate.
3. In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
4. Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.
Recipe from Whole Living Magazine.