Waldorf Salad

• 1 cup whole walnut halves
• 1 celery heart, & leaves wiped clean and chopped
• 1/2 red onion, thinly sliced
• 1 cup red seedless grapes, split
• 2 gala apples, seeded and chopped
• 1 lemon, 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

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.
2. Set aside to cool.
3. Combine walnuts, celery, onion, grapes and apples in a medium bowl.
4. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream.
5. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.
6. Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.

whole walnut halves, celery, red onion, red seedless grapes, gala apples, lemon, honey, apple cider vinegar, ground cardamom, fresh dill, mustard, extra virgin olive oil, cream, salt, bibb lettuce

Taken from www.food.com/recipe/waldorf-salad-183318 (may not work)