Celery, Sunchoke, And Green Apple Salad With Walnuts And Mustard Vinaigrette

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1/2 cup walnuts, roughly chopped

4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped

1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved

1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)

1 large Granny Smith apple, peeled, cored, and thinly sliced

3 tablespoons plus 1 teaspoon freshly squeezed lemon juice

2 tablespoons plus 1 teaspoon Dijon-style mustard

1 garlic clove, grated through a fine grater or minced

2 teaspoons honey

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

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