Ants on a Log Celery Salad

Make the dressing: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 teaspoon honey, and ½ teaspoon red pepper flakes. Slowly stream in 3 tablespoons olive oil, whisking constantly until well combined. Season with salt.

Pluck off any leaves from 10 celery stalks and set aside. Thinly slice the celery on the bias; add it to the dressing.

Cut out the core of 1 apple by cutting off 4 lobes around it. Arrange the lobes cut-side down on a cutting board and thinly slice them crosswise into half-moons.

Thinly slice 1 small shallot crosswise into rings.

Coarsely chop ¾ cup roasted, salted peanuts or crush them with the bottom of a mug or glass measuring cup. Add the apple slices, shallot rings, and crushed peanuts to the bowl.

Tear the dates into smaller pieces, discarding the pits; add them to the bowl along with 1 cup mint leaves and the reserved celery leaves.

Serve: Toss everything well to coat in the dressing. Season with salt until it tastes really delicious and serve immediately