Ingredients:
1 cup whole walnut halves
1 celery hearts, & leaves wiped clean and chopped
1/2 red onions, thinly sliced
1 cup red seedless grapes, split
2 gala apples, seeded and chopped
1 lemons, juice of
3 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon ground cardamom
2 tablespoons fresh dill, finely chopped
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons cream
salt and pepper
1 head bibb lettuce or 1 head butter lettuce
Directions:
Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes.
Set aside to cool.
Combine walnuts, celery, onion, grapes and apples in a medium bowl.
Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream.
When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.
Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.