Summer salad with celery and peppers with orange honey

Using a vegetable peeler, cut the celery stalks into strips lengthwise and soak them in ice water to make them crisp. Cut the washed and dried lettuce into similar strips. Roast the two peppers in the oven until tender, peel them, and cut them into strips about 1 cm wide and 5 cm long. Place the strips in a bowl, salt lightly, and let rest for 30 minutes. Start preparing the sauce by recovering the water from the peppers with the help of a strainer. Put it in a blender and add the same amount of oil and white wine vinegar; add two teaspoons of mustard and a teaspoon of orange honey, emulsifying everything well and adding a little warm water if necessary. Then season with salt and pepper. Mix the strips of lettuce and celery in a salad bowl, dress with some of the sauce and mix well. Brush the slices of bread with a little oil and place them in the oven to toast; rub a clove of garlic lightly on the slices that will accompany the salad. Plate the salad and add the bell pepper, green olives, and celery leaves, then drizzle the remaining sauce over the top. Serve the salad with the toasted bread bruschetta.