From: Every Day with Rachael Ray 

3 large celery stalks and 1/4 cup finely chopped celery leaves

2 fennel bulbs, stalks and outer layer removed  

1/3 cup roughly chopped walnuts

2 tablespoons fresh lemon juice                                    

2 tablespoons Dijon mustard

1 garlic clove, crushed                                                 

2 teaspoons honey

1/2 teaspoon coarse sea salt or kosher salt                   

5 tablespoons extra-virgin olive oil

Freshly ground pepper                                                 

1 large tart apple, preferably Pink Lady

Peel any tough fibers from the celery stalks and slice the stalks on the diagonal into pieces about 1/8 inch thick by 1 inch long. Cut the fennel bulbs in half lengthwise, then slice them crosswise 1/8 inch thick. Transfer the celery and fennel to a bowl of cold water and refrigerate.

In a small skillet, toast the nuts over medium heat for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.   In a salad bowl, combine the lemon juice, mustard, garlic, honey and salt. Whisk in the olive oil and season with pepper.

Quarter and core the apple. Cut each quarter into 2 wedges. Thinly slice the wedges crosswise. Add the apple slices to the dressing and toss well to coat.

Drain the celery and fennel and dry in a salad spinner (or blot dry with a paper towel). Add the celery and fennel, celery leaves and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 day.