As balanced as it is pretty.
Whisk vinegar, lemon juice, agave, and mustard in a medium bowl. Whisking constantly, slowly stream in oil; whisk until emulsified. Season with salt and pepper.Toast walnuts in a dry small skillet over medium heat, tossing often, until slightly darkened, 5–8 minutes. Let cool.Toss frisée, radicchio, apple, and celery in a large bowl to combine. Season with salt and pepper; squeeze lemon juice over. Toss with enough vinaigrette to lightly coat. Transfer to a platter and top with walnuts.
Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020.
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