Step 1: In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
Step 2: In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes.
Step 3: Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
Step 4: Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.