Whisk together 2 T fresh-squeezed lemon juice, 2 T Dijon mustard, 2 T Golden Monkfruit Sweetener (or sweetener of your choice), and 6 T extra-virgin olive oil to make the dressing; set the dressing aside.

Toast 1/2 cup walnuts in a dry pan over medium-high heat for about 2 minutes, stirring or shaking the pan, until they are fragrant and lightly toasted (they may smell a bit like popcorn). Transfer to a plate to cool.

Wash the 6 large stalks of celery with leaves and dry thoroughly with paper towels so both stalks and leaves are very dry.

Cut the leaves away from the stalks and chop the leaves; set the chopped leaves aside. Slice the celery stalks into thin slices; set the sliced stalks aside.

Working with one of the 2 large Granny Smith apples at a time, cut each apple into fourths, peel each fourth, remove the core and seeds, and cut each fourth into thin wedges. As soon as an apple is cut, toss the pieces with a small amount of the dressing so they won’t turn brown. Repeat with the second apple.

In a large bowl, combine the sliced celery, chopped celery leaves, and the apple pieces that have been tossed with dressing; stir to combine.

Add enough of the reserved dressing so the celery and apples are well moistened but not overly wet (you may not need all the dressing).

Season the salad with salt to taste.

Coarsely chop the toasted walnuts, then fold the walnuts and reduced-sugar dried cranberries (if using) into the salad. Serve.