Celery Apple Salad with Toasted Hazelnuts and Blue Cheese

In a dry pan over medium heat, toast the hazelnuts for 5-8 minutes until fragrant and lightly golden. Remove from heat, transfer to a clean kitchen towel, and rub to remove the skins. Let them cool, then roughly chop. Meanwhile, wash and thinly slice the celery stalks. Peel, core, and dice the apples. Crumble the blue cheese.

In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), and freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.

In a large bowl, gently combine the sliced celery, diced apples, crumbled blue cheese, and half of the toasted, chopped hazelnuts. Pour the prepared dressing over the mixture and toss thoroughly to coat all ingredients. Sprinkle with the remaining toasted hazelnuts before serving.