Fuji Apple, Walnut, and Dill Salad

Cooking From the Hip; Cat Cora

• Ready In: 1 hr
• Serves: 4

Ingredients

• Dressing

• 2  tablespoons  rice wine vinegar
• 2  tablespoons  almond oil or 2  tablespoons walnut oil or 2  tablespoons extra virgin olive oil
• 2  tablespoons plain low-fat yogurt
• 1  teaspoon Dijon mustard
• 1  tablespoon  finely grated orange zest
• 2  teaspoons fresh lemon juice or 2  teaspoons  orange juice
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

• Salad

• 1  cup walnut pieces
• 2  cups  chopped fuji apples
• 2  tablespoons  chopped fresh dill
• 1⁄4 cup  thinly sliced celery heart
• 1⁄2 cup seedless grapes (left whole or halved)
• 3  Belgian endive, leaves for garnish

Directions

1. Make the dressing: combine all the dressing ingredients in a small bowl; set aside.
2. In a bowl, combine the walnuts, apples, dill, celery, and grapes.
3. Pour the dressing over the apple mixture and stir until blended.
4. If you like, arrange the endive leaves in a triangle on a serving plate and mound the salad in the center.
5. Refrigerate the salad before serving or serve right away.