Walnut & Celery Salad

4 sticks celery
1 celery heart
3/4 cup walnut haves, toasted
1 tsp Dijon mustard
2 tsp tarragon or white wine vinegar
½ clove garlic, finely chopped
4 tsp extra virgin olive oil
Using a mandoline or vegetable peeler, shave celery sticks into long ribbons and place in a bowl of iced water. Finely slice celery heart and reserve pale yellow leaves. In a large bowl combine mustard, vinegar, garlic and oil and season well. Drain celery ribbons and toss through dressing along with the sliced celery heart and leaves. Arrange on a serving platter and sprinkle over walnuts.