Green Apple, Raw Zucchini, Celery, Lemon Vinaigrette Salad

Directions

1. Combine the lemon and dijon with salt and pepper, fold in the Virgin Olive Oil
2. In a bowl put half the vinaigrette, peel, core the apples and cut them into 6 wedges, slice the apple the width of 2 quarters and add them to the vinaigrette. Make sure you cover the apples with the vinaigrette to prevent from turning brown (oxidation). Cut the tips of the zucchinis and peel them without removing the whole skin; in zebra stripe pattern, cut them in quarters from the bottom down and slice them the same width as the apples, add to the bowl with apples. Peel the Celery and slice it the same width as the Apples and Zucchini, toss all ingredients generously. Peel the orange and remove the rind and any seeds. On a Serving platter or individual plate form a nest with the mesclun, add the Apple, Zucchini, Celery combination, top with a slice or two of oranges, add more vinaigrette as desired and sprinkle some toasted pine nuts and some cracked black pepper