Apple Salad with Gruyere and Hazelnuts



2 large Granny Smith Apples, sliced thin
1 stalk Celery, sliced thin
2 oz. Gruyere cheese, cubed
1/2 cup toasted Hazelnuts, roughly chopped
2 teaspoons minced chives
1/2 cup fresh Baby Arugula
Juice of 1 lemon
2 tablespoons good Extra Virgin Olive Oil