Waldorf Salad

2 cups diced tart apples, or 2 apples
1 tablespoon sugar
2 teaspoons lemon juice
1 cup diced celery
1 cup grapes, halved
1½ cup toasted walnuts or pecans, roughly chopped
2 tablespoons sour cream or plain Greek yogurt

1½ cups mayonnaise
1½ teaspoon kosher salt

Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.  Mix the mayonnaise and sour cream and fold into the apple mixture and season with salt.  Taste and adjust the seasoning to your liking. Chill for an hour or overnight.

For added interest:  Preheat the oven to 350 degrees.  Place the grapes on a baking tray, finely grate over the zest from ½ lemon, drizzle with a little oil and season with sea salt and black pepper.

Place in the hot oven for 15 minutes, then add the walnuts or pecans and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelized and the nuts are golden.  Cool and add to salad.  Or just roast half the grapes and leave the other half fresh.  

Other options: add a little English mustard to your dressing; add some fresh or dried tarragon.