• 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 3 crisp red Apples, cut into 1/4" thick julienne
  • 2 tart green Apples cut into 1/4" thick julienne
  • 4 large celery ribs, cut into 1/4−inch−thick julienne
  • 1/4 cup chopped fresh parsley
  • 1/3 cup dry−roasted peanuts, coarsely chopped


  1. Whisk together lemon juice and mustard in a large bowl.
  2. Add oil in a stream, whisking until emulsified.
  3. Add Apples, celery, and parsley,tossing to coat. Just before serving, sprinkle with peanuts.
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