3/4 cup walnut or pecan halves, toasted
4 crisp apples, such as pippin, McIntosh or Rome Beauty
Juice of 1 lemon
1 cup finely diced celery
3 green onions, including some of the tender
green portions, finely chopped
3/4 cup sour cream
1 tbsp. Dijon mustard
1 1/2 tbsp. honey
Salt and freshly ground pepper, to taste
1 or 2 heads Bibb, Boston or Butter lettuce
To Toast the Nuts:
Preheat oven to 200 degrees F/90-95 degrees C. Spread the nuts on a baking sheet and bake until lightly toasted, 6 to 7 minutes. Coarsely chop and set aside.
Peel, core and quarter the apples, and cut into 1/2-inch dice. In a bowl, toss the apples with the lemon juice. Add the celery, the green onions and the toasted nuts and stir to combine.
In another bowl, combine the sour cream, mustard and honey. Whisk until well blended, and season with salt and pepper.
Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger outer leaves for another use. Arrange the lettuce leaves around the rim of a serving platter. Add the dressing to the apple mixture and mix well. Spoon the salad onto the center of the platter.
Makes 8-10 servings.
Date: May 20, 2008