Serves 4

Ingredients

Olive oil

12 Ounces celery ribs, trimmed to about 6 inches (about 1 head of celery)

1 Small shallot, minced (about 3 tablespoons)

1 Cup chicken stock to cover the bottom of the pan

Splash of sweet white wine like Riesling or vermouth

2 Heaping tablespoons Dijon mustard or grainy Dijon mustard

2 Tablespoons balsamic or red wine vinegar

2 Tablespoons lemon juice

1/2 Cup extra-virgin olive oil

Directions

Step 1: