Medjool Date and Celery Salad

Yield: 4 Servings

3 Celery Ribs ( including leaves (about 2 cups), chopped)
3 c Arugula (loosely packaged)
6 Medjool Dates (pitted and chopped)
1⁄4 c Pistachios (raw, chopped)
2 T Walnut or Olive Oil
1 T Dijon Mustard
1 t Agave or Honey
1 t Cider Vinegar
1 pn Freshly Ground Pepper (to taste)
1⁄4 c Parmesan Cheese Grated Flakes

In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves -- that's where the bright essence of celery is. Add the chopped dates and pistachios.
In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
Top with a good grind of pepper. If preferred add Parmesan Cheese./ Toss to combine.