Salade d’endives et de pommes / Apple and Endive Salad

3 stalks celery, julienned

1 Granny Smith or other favorite fall apple 
2 heads Belgian endive, leaves separated, julienned

For the vinaigrette
3 anchovy fillets, rinsed (optional)
1/2 teaspoon Dijon mustard 
1 tablespoon and 3/4 teaspoon lemon juice 
2 tablespoon olive oil

Vinaigrette: Prepare this ahead of time (even the day before). If using anchovies, chop and place in small bowl. Add mustard and 1 Tbsp. of the lemon juice, mix well. Slowly whisk in the olive oil or place all the ingredients in a jar, twist on the lid, and shake, shake, shake.

Salad: Have the celery already julienned. Quarter and core apples. Thinly slice each quarter; place in bowl and sprinkle with remaining 1/4 teaspoon of lemon juice. Add the julienned celery and endive to apples. Toss with dressing. Season with salt and pepper and serve.

Serves 4-6.