Ingredients

• 1 cup whole walnut halves
• 1 heart celery with greens, wiped clean and chopped
• 1/2 red onion, thinly sliced
• 1 cup red seedless grapes, split
• 2 Gala apples, seeded and chopped
• 1 lemon, juiced
• 3 tablespoons honey, eyeball it
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cardamom, eyeball it
• 2 tablespoons fresh dill, finely chopped
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil, eyeball it
• 2 to 3 tablespoons cream, eyeball it
• Salt and pepper
• 1 head Bibb lettuce or butter lettuce

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Instructions

1. 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.
2. 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.
3. Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.