RECIPE: Sunchoke and Green Apple Salad From Martha Stewart's Kitchens | Edible Manhattan

Ingredients

• 1 bulb fennel, trimmed and thinly sliced, fronds reserved for garnish
• 4 large celery stalks, thinly sliced
• ¼ cup inner celery leaves chopped
• 1 large sunchoke, peeled and thinly sliced
• 1 large Granny Smith apple, peeled, cored and thinly sliced
• 3 tablespoons plus 1 teaspoon fresh lemon juice
• 2 tablespoons plus 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 2 teaspoons honey
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• ½ cup walnuts, toasted and coarsely chopped