This recipe is from Gourmet Magazine.

Gruyere, Celery and Walnut Salad with Mustard Vinaigrette

3 ribs of celery, cut into 2-inch julienne strips
1/2 pound Gruyere cut into 2-inch julienne strips
1/2 cup coarsely chopped walnuts, toasted
1 teaspoon minced shallot
1 scallion, sliced thin
2 Tablespoons Dijon-style mustard
1 1/2 teaspoons fresh lemon juice
1/3 cup heavy cream
1 Tablespoon minced fresh parsley leaves

In a large bowl combine the celery, the Gruyere, the walnuts, the shallot, the scallion and salt and pepper to taste. In a small bowl whisk together the mustard and the lemon juice, add the cream in a stream, whisking, and whisk the vinaigrette until it is combined well. Pour the vinaigrette over the Gruyere mixture, toss the salad gently but thoroughly, and sprinkle it with the parsley. Serves 4 to 6.