1 tablespoons cider vinegar
3 tablespoons roasted walnut oil
1 1/2 teaspoons honey
Salt and pepper to taste
1 medium apple, unpeeled, cut into matchsticks
1 kohlrabi, medium to large, peeled and cut into matchsticks
1/4 cup walnut pieces, toasted in dry skillet
1 tablespoon minced chives (with the blossoms if you have some)
1/2 teaspoons minced lemon thyme
Whisk together cider vinegar, walnut oil and honey, then season with salt and pepper.
Stir in apple matchsticks as you cut them and the acid will keep the apple from oxidizing and turning brown. Stir in remaining ingredients, taste for seasoning and serve.
If you prefer it crisp, eat it right away. If you prefer things not quite so crunchy, the salad is fine left overnight in the fridge.