The olive juice in the dressing was inspired by my love of dirty martinis with blue cheese stuffed olives. It will work well on a picnic or a camping weekend if you slice the celery and grapes in advance and can toss the dressing in a mason jar. When you're ready to eat, just grate the apple, toss the dressing with the salad components, and top with nuts and cheese. While the olive juice is optional - if you leave it out it's a fairly typical vinaigrette - it's fairly acidic and you might want to increase the proportion of oil.

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