Celery Salad | Oklahoma State University

Ingredients

• 1/4 cup olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon celery seed
• 1/4 teaspoon Kosher salt
• 4 cups celery, trimmed, thinly bias sliced
• 1 tart apple, peeled, cored and diced
• 4 ounces provolone cheese, diced
• 1/2 cup chopped walnuts or hazelnuts, toasted