From "Seasonal Recipes" by Krista Harris, Fall 2011

Makes 4–6 servings

This simple and refreshing salad has some of the same ingredients as a traditional Waldorf salad, but it skips the traditional mayonnaise dressing in favor of a vinaigrette. It’s a delicious salad to serve at Thanksgiving, just double the quantities if needed.

• 2 teaspoons apple cider vinegar
• 2 teaspoons local wildflower honey
• 4 tablespoons walnut oil
• Salt and pepper
• 4 small handfuls of the salad greens of your choice 
• (butter lettuce, romaine hearts, arugula, etc.)
• 4–6 ribs of celery, trimmed and diced
• 3 small tart apples, cored and diced
• 1⁄4 cup toasted walnuts, chopped

Mix together the vinegar and honey and whisk in the walnut oil; add a little salt and pepper to taste. Drizzle half the dressing over the salad greens in a mixing bowl and toss. Arrange on a serving platter.

Then add the chopped celery, apples and walnuts to the same mixing bowl and toss with the remaining dressing. Arrange the mixture on top of the greens on the serving platter and serve.