Ingredients
1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced (the spiky needles)
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml crme frache (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste
3 large celery stalks, sliced see-though thin (reserve any celery leaves)
2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*
4 handfuls arugula, baby gems, or baby romaine
1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts
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