15 minutes
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) maple syrup
2 celery stalks, thinly sliced
1 endive, thinly sliced
1 cup (175 g) grapes, halved
1 cup (110 g) Granny Smith apple, unpeeled, cored and cubed
½ cup (50 g) roasted walnuts, coarsely chopped
1 tbsp flat-leaf parsley leaves
½ apple and maple Boursin cheese (75 g), crumbled
Curly-leaf lettuce leaves, to taste (optional)
Celery leaves, to taste
In a large bowl, combine the mayonnaise, lemon juice and maple syrup. Season with salt and pepper.
Add the remaining ingredients, except for the lettuce and celery leaves, to the bowl of dressing. Mix gently. Adjust the seasoning.
Lay out lettuce leaves on a large serving dish or in individual bowls. Top with the Waldorf salad. Sprinkle with celery leaves.