i. 15 stalks celery, chopped
2 green onions, diced
3 cloves garlic, sliced
4 teaspoons distilled white vinegar
2 teaspoons dried sage
1 tablespoon olive oil
2 carrots, peeled and sliced
1/4 cup white wine
2 cups crushed potato chips
1 large stick garlic, minced
Combine celery, onion and garlic in a large saucepan. When the vegetables have softened, stir in vinegar, sage, olive oil and carrot. Bring coated vegetables to a boil. Reduce the heat to low and stir in potato chips.
Add the wine, vinegar, potato chips and garlic. Cook over medium heat for about 20 minutes. Add carrots and jalapeno peppers to the sauce. Remove from heat. Top salad with crushed potato chips, avocado, lettuce and salt shakers. Drizzle with garlic mustard and toss gently before serving.