- 100 g (1 cup) dry-roasted walnuts
- 2 green apples, peeled, cored and cut into matchsticks
- 1 head of celeriac, peeled and cut into matchsticks
- 2 celery sticks, cut into matchsticks
- For the dressing:
- 1 tsp dijon mustard
- 4 tblsp creme fraiche
- 4 tblsp extra virgin olive oil
- 1 tblsp lemon juice
- salt and black pepper
- Whisk together the dressing ingredients in a large bowl until combined.
- Just before serving, add the salad ingredients and gently stir to coat.