Step 1

Core and chop one of the apples. In a large skillet cook chopped apple in 1 tablespoon of the oil over medium heat for 5 minutes or until tender. Remove from heat. Transfer to a blender. Add vinegar, maple syrup, sage, kosher salt, and ground black pepper. Cover and blend until smooth. With the blender running, slowly add the remaining olive oil, blending until emulsified (smooth and thickened).

Step 2

Core and slice remaining apple. In a large bowl combine the spinach, sliced apple, hazelnuts, and celery root. Add vinaigrette; toss to coat. Serve immediately.