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In a large salad bowl, whisk together the mustard, vinegar, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy.
Whisk in the crème fraîche, a pinch of salt and a few grinds of fresh ground black pepper. Taste, and then adjust with additional salt, vinegar or sweetener.
Add the sliced apples, celery, fennel, scallions or chives, dill, and the nuts. Toss well.
If you have any fennel fronds — the wispy tops of the fennel stalk that look similar to dill — scatter a few over the salad, and then serve.