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Medjool Date and Celery Salad

Phlipot turns celery into art. You can turn it into dinner It’s the hero of this cool and crunchy salad, perfect now (celery season) and into summer — (date season).
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Ingredients
  

  • 3 stalks celery including leaves (about 2 cups), chopped
  • 3 cups arugula loosely packed
  • 6 Medjool dates pitted and chopped
  • 1/4 cup pistachios
  • 2 tablespoons walnut oil or olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon agave or maple syrup
  • 1 teaspoon cider vinegar
  • freshly ground pepper

Instructions
 

  • In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves — that’s where the bright essence of celery is. Add the chopped dates and pistachios.
  • In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
  • Top with a good grind of pepper. Toss gently to combine.