Hearty but not heavy, this salad hits all of the notes and is worthy of being a star at your next gathering. Perfect for the holidays, celery is the star of the show, but the supporting ingredients can and do play starring roles. Believe me when I tell you this simple salad comes together in a few minutes and will likely disappear in the same amount of time.
In a large bowl, add the shallot, mustard, lemon zest and juice and apple cider vinegar and stir to combine. Allow to meld and sit for five minutes while you make the salad.
When you are ready to add the celery and apples to the vinaigrette, whisk in the olive oil and sugar until everything is emulsified.
Slice the celery on the diagonal and reserve the leaves.
Core the apples and slice them lengthwise into thin wedges using a knife or mandoline.
Now you can go back and finish the vinaigrette.
Add the celery and apples to the vinaigrette and toss the coat. At this point, the salad will hold up well for a few hours--and even overnight--if you want to make it ahead.
Then to the dressed celery and apples, add the parsley, chopped almonds and half the cheese. Toss to combine and season with salt and pepper.
Transfer to a shallow bowl or platter and top with remaining blue cheese crumbles, reserved celery leaves, fresh parsley and a small handful of roasted almonds for garnish. Add a few more grinds of black pepper over it all and serve immediately.