Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette
['1/4 cup fresh lemon juice', '1/4 cup Dijon mustard', '5 teaspoons honey', '2/3 cup extra-virgin olive oil', '1 large bunch celery with leaves', '2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes', '3/4 cup walnuts', 'toasted', 'chopped']
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
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