1 1/2 cups diced celery
1 1/2 cups diced Granny Smith apples (unpeeled)
1/2 cup diced McIntosh apple or other red apple (unpeeled)
1/2 cup diced fennel
3/4 cup blond raisins
1/2 to 3/4 cup of riesling wine
1 cup coarsely chopped walnuts
Finely grated zest of 1 lemon
2 tbsp lemon juice
3 or 4 tbsp finely chopped fresh Italian parsley
3/4 cup Best Foods Light mayonnaise
3/4 cup plain greek style yogurt (I used Fage Total 2%, which is widely available)
salt & pepper to taste
Soak the raisins in a bowl with the riesling wine for about an hour. Toast the walnuts in a skillet on the stove and continually stir to make sure they do not burn. When you can smell the walnuts are toasted IMMEDIATELY remove the nuts from the skillet to a bowl to ensure they do not keep cooking.
Combine celery, apples & fennel in a large bowl, toss with the lemon zest & juice. Drain the raisins. Add drained raisins, walnuts and parsley. Combine mayonnaise and yogurt in a bowl and fold about 3/4 of it into the celery and apple mixture, add the rest if you it needs a bit more. Cover and allow to sit in the refrigerator for at least 4 hours. This is important to give the time for all the flavors to come together. Before serving allow to slightly come to room temperature, but is still cold. Enjoy!