For the salad
2 celery hearts, very interior leafy parts only
2 1/2 cups napa cabbage shreds
4 carrots, medium size, peeled and cut into thick ribbons with the peeled
2 fuji apples, washed and cut into thin half moon slices
1 shallot, peeled and slices into paper thin rings
1/2 cup toasted walnuts
1/4 cup green onions, sliced diagonally for garnish
sea salt and fresh ground pepper to taste

For the apple cider vinaigrette
1 tablespoon honey
2 tablespoons unfiltered cider vinegar
1 tablespoon water
1/4 cup toasted walnuts
1/4 cup grape seed or canola oil
1/16 to 1/8 teaspoon cayenne pepper, I used an eighth but realize the heat will build as the dressing sits