In a small sauté pan, toast the walnuts on medium until golden brown, about 1 minute. Set aside.
In a small bowl, whisk together the mustards, vinegar and honey. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside.
Peel, slice and julienne the celery root on a mandoline or with a sharp knife. Toss with the lemon juice in a medium serving bowl.
Core, peel, slice and julienne the apple on a mandoline or with a sharp knife. Toss the apple with the celery root and set aside.
Julienne the celery stalks with a sharp knife and toss with the celery root and apples.
Toss with the chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. Season to taste with salt.
Top with the toasted walnuts and serve.
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