1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml vegan sour creme
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste

3 large celery stalks, sliced see-though thin (reserve any celery leaves)

2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*

4 handfuls arugula, baby gems, or baby romaine

1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts