Dressing
1 tbsp caraway seeds
1 tbsp dijon mustard
3 tbsp cider vinegar
1/4 tsp fresh ground pepper
1/4 tsp salt
1/4 C apple juice
1/4 C fresh parsley
3 tbsp olive oil
Salad
1/4 pound firm cheese
4 ribs of celery plus leaves for garnish
2 granny smith apples
In a blender puree all the dressing ingredients except the olive oil. Slowly stream in the olive oil. Keep pureeing to emulsify. Slice the cheese into small cubes about 1/4 inch. Cut the celery into similar size. Just before serving- core the apple and slice the apples thinly and arrange among 5 plates. Divide the cheese and celery and drizzle on the dressing. Garnish with celery leaves.
