Mark Boughton Photography / styling by Teresa Blackburn
- 1 green onion, sliced
- 1 tablespoon whole-grain mustard
- Juice of 1 lemon
- 1/3cup olive oil
- 1/2teaspoon coarse salt
- 1bunch celery, sliced
- 1 cup coarsely chopped, toasted pecans
- Parmigiano Reggiano cheese, shaved (optional)
- Combine green onion, mustard, lemon juice, oil and salt.
- Whisk well. Toss with celery and pecans. Top with cheese, if using. Serves 12.