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In a non-stick skillet over high heat, lightly toast nuts. Set aside.
In the same skillet, add vinegar and thyme. Reduce by half. Remove sprigs of thyme.
Pour vinegar reduction into a salad bowl. Add olive oil and garlic. Whisk with fork until emulsified.
Add celery, pepper, green onions, apples and lentils.
Mix gently and sprinkle with toasted nuts. Season with salt and pepper to taste.
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