The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together.

Sunchoke & Apple Salad
Serves 6
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  1. 1/2 cup walnuts, roughly chopped
  2. 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
  3. 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
  4. 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
  5. 1 large Granny Smith apple, peeled, cored, and thinly sliced
  6. 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  7. 2 tablespoons plus 1 teaspoon Dijon-style mustard
  8. 1 garlic clove, grated through a fine grater or minced
  9. 2 teaspoons honey
  10. Kosher salt and freshly ground black pepper
  11. 6 tablespoons extra-virgin olive oil
  1. Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Do not burn!) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  2. Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  3. In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  4. Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before
  5. serving. Garnish with fennel fronds.
Adapted from Martha Sweart
Adapted from Martha Sweart