1/4 cup fresh lemon juice
1/4 cup Dijon mustard (not raw, but I'm only 95% raw so it works for me)
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
1/2 cabbage, shredded
2 Carrots, shredded
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup chopped walnuts
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, cabbage and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.