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3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon xylitol
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
2 cups walnuts
1/4 cup fresh lemon juice
4 teaspoons raw, unpasteurized honey
1 T coconut oil, liquid state
Preheat oven to 350 F. Mix lemon, coconut oil, and honey in double boiler to melt and add walnuts. Toss to coat. Remove to baking sheet and bake until just toasted and crisp, about 15 minutes.
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel, chopped fennel fronds, and apple; toss to coat. Serve with warm walnuts on top.
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1st Keep
 Nonie
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irinam
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