Seder Plate Salad

• 1/2 cup walnuts
• 1/4 cup neutral vegetable oil, such as grapeseed, divided
• 4 ounces lamb sausage in casing, sliced into 1/4"-thick coins
• 1 tablespoon plus 1 teaspoon prepared horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/4 teaspoon (or more) kosher salt
• 1/8 teaspoon (or more) freshly ground black pepper
• 1/2 cup flat-leaf parsley leaves, divided
• 1 romaine heart (about 8 ounces), coarsely chopped
• 1/2 medium apple, such as Honeycrisp, Gala, or Fuji, thinly sliced
• 2
• , quartered

1. Preheat oven to 350u0b0F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
2. Dressing, without parsley, can be made 3 days ahead. Cover and chill.

walnuts, vegetable oil, sausage, horseradish, lemon juice, honey, kosher salt, ground black pepper, flatleaf parsley, heart, apple

Taken from www.epicurious.com/recipes/food/views/seder-plate-salad (may not work)