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.

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