Start by toasting the walnuts. Place them in a dry pan over low heat and stir occasionally, breathing in that deep, nutty aroma as they become golden and fragrant.

While the walnuts cool, core and dice the apples. You want the pieces to be small enough for easy, messy-fork eating, but not so small they disappear into the dressing. Leave the skin on for color and extra crunch.

Chop the celery next—little quarter-inch bits are ideal. It’s that fresh hit that quietly boosts the whole salad.

In a large bowl, whisk together the mayonnaise, sugar, and lemon juice. Taste the dressing: it should be creamy, sweet, and just tangy enough to balance the apples’ flavor.

Gently fold the apples and celery into the dressing. Stir until everything is evenly coated and glossy—don’t overmix or the apples can start to break down.

Add in the cooled walnuts. Fold gently, just until they’re tucked throughout. Try not to eat too many as you mix (I fail at this every time).

Cover and chill the salad for a bit so the flavors meld, or serve right away if you’re impatient—either direction is delicious.