1/2 Tsp Rosemary
1 Clove Garlic
1 Tsp Sugar
1/2 Cup Sour Cream
2 1/2 Tsp Rice Wine Vinegar
3 Stalk, medium (7-1/2" - 8" long) Celery
2 Grams Apples
1 Cup Arugula
1/3 Cup, chopped Hazelnuts Or Filberts
Make the dressing first.
Crush the rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife).
Work in the sour cream and vinegar, taste and adjust with a bit of pepper and more salt if needed
When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts.
Top with half of the dressing.
Toss well, adding more dressing until it is to your liking.
Finish with the remaining nuts, and any torn celery leaves.