Ingredients:

  • 2 medium Crisp Apples (e.g., Honeycrisp, Gala), cored, quartered, and thinly sliced
  • 2 tablespoons Fresh Lemon Juice
  • 1 large Fennel Bulb, trimmed, cored, and very thinly sliced (reserve fronds for garnish)
  • 3 inner stalks Celery, trimmed and thinly sliced on the bias
  • 1/2 cup Walnuts (or Pecans), lightly toasted and roughly chopped
  • 2 tablespoons Fresh Chives or Spring Onion, finely chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Maple Syrup (Grade A)
  • 1 tablespoon White Wine Vinegar
  • 1/2 teaspoon Salt (Kosher or Sea Salt)
  • 1/4 teaspoon Black Pepper (freshly ground)
  • 2 oz Soft Goat Cheese, crumbled (optional)
  • Reserved Fennel Fronds, as needed for garnish

Instructions:

  1. Prep the Apples: Core and thinly slice the apples. Immediately place the slices into the large mixing bowl and toss thoroughly with the 2 tablespoons of fresh lemon juice to prevent browning.
  2. Toast the Nuts: Heat a small, dry pan over medium heat. Add the walnuts and toast for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool fully.
  3. Slice Vegetables: Trim and thinly slice the celery stalks and the fennel bulb. Add the sliced celery and fennel to the bowl with the lemony apples.
  4. Combine Wet Ingredients: In a small bowl, combine the olive oil, Dijon mustard, maple syrup, and white wine vinegar.
  5. Season and Whisk: Add the salt and freshly ground pepper to the dressing. Whisk vigorously for about 30 seconds until the mixture is fully emulsified and slightly thickened. Taste and adjust seasoning.
  6. Dress the Salad: Pour about three-quarters of the vinaigrette over the apple, celery, and fennel mixture. Toss gently but thoroughly until everything is lightly coated.
  7. Incorporate Crunch: Add the cooled, toasted walnuts and the chopped chives to the salad. Toss briefly.
  8. Plate and Garnish: Transfer the salad to a serving platter. Scatter the crumbled goat cheese over the top, followed by the reserved fennel fronds. Drizzle with remaining vinaigrette if desired and serve immediately.