1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
1 cup (4 to 6 stalks) celery, diced
1 large Granny Smith apple, cored and diced, skin left on, and tossed with lemon juice to prevent oxidation
1 large red apple, such as Braeburn, Gala, or Fuji, skin left on and tossed with lemon juice to prevent oxidation
1 cup walnut halves, about 40
1 medium red onion, diced
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