Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar or sweetener, and olive oil and set dressing aside.

Working with one apple at a time, cut apple into fourths, peel and cut away seeds, cut each fourth into half crosswise, then cut each piece into thin wedges.

Toss cut apples with a small amount of dressing as soon as they are cut so apples won’t turn brown.

Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. (The toasted walnuts will smell a bit like popcorn.)

Wash celery stalks and dry with paper towels, making sure both stalks and leaves are very dry.

Cut leaves away from stalks and chop to make 1/2 cup chopped celery leaves.

Slice stalks into thin slices, enough to make 2-3 cups sliced celery.

Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to combine.

Add enough more dressing so celery and apples are well moistened, but not overly wet. (You may not need all the dressing.)

Season salad with salt to taste.

Coarsely chop walnuts, then mix walnuts and dried cranberries (if using) into salad and serve.