2 cups celery, thinly sliced (on a bit of a diagonal)
1 sweet-tart apple, such as Crimson Topaz or Pink Lady, cored and cut into smallish chunks
2 tablespoons (heaping) golden raisins
2 tablespoons capers
1 tablespoon fresh squeezed lemon juice
1 tablespoon good olive oil
2 tablespoons thinly sliced fresh mint
3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)
If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.
Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.
Throw in the sliced mint and the crumbled ricotta salata and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I'm talking a couple hours to a day here, more than that and the celery does start to lose its crunch).
Adapted from FiveandSpice & Food52