SALAD:
1/4 head of a 1 lb. raw cauliflower, sliced thin
1/4 head romaine, shaved
2 stalks celery, sliced thin
1/2 apple, cut into matchsticks
1/4 c. pecans, coarsely chopped
2 T red onion, minced

DRESSING:
2 tsp. Dijon mustard
1 tsp. honey
1/4 c. walnut oil
salt & pepper

DIRECTIONS:

Make the dressing first by mixing the Dijon with the honey, then drizzling the walnut oil into the mixture while whisking until completely blended.

Season with salt and pepper to taste and set aside.

To prepare the cauliflower, separate into florets and then either run through the slicer on a food processor, slice with a mandoline, or slice with a knife as thin as possible.

Prepare the romaine in the same fashion and add both to a large bowl.

To prepare the apples, leave the peelings on, core it, and cut into thin slices.  Stack them and cut through the stack to make the matchsticks.

Mix all the salad ingredients in the large bowl and drizzle over the dressing.  You’ll have leftover dressing.

Toss and serve.