1 heart celery with greens, wiped clean and chopped
2 tablespoons cup heavy whipping cream
2 teaspoons dijon mustard
2 tablespoons optional: dill fresh finely chopped
2 gala apples seeded chopped
0.5 teaspoon ground cardamom
3 tablespoons honey
1 juice of lemon juiced
0.3 cup olive oil extra-virgin
1 cup grapes split red seedless
0.5 onion red thinly sliced
4 servings salt and pepper
1 cup walnut halves whole
Equipment
bowl
frying pan
whisk
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.
