1. Prepare Candied Black Pepper Walnuts: preheat oven to 350°f (175°c) and line a baking sheet with parchment paper. Mix salt, black pepper, white pepper, and sugar in a small bowl. Add nuts and stir. In a separate, small bowl whisk the egg white until just foamy, pour foamy egg white over nuts, mix to coat, and spear in a single layer on the parchment. Toast at 350°f (175°c) for 15 to 17 minutes until walnuts are a deep, golden brown and crispy. Remove from oven and reserve, cool until needed. This step can be done a day or two ahead. Hold Candied Walnuts in a dry, airtight container.

2. Mix your dressing: combine mayo (or yogurt), lemon, salt & white pepper in a bowl, whisk until smooth, and reserve, cold.

3. Cut apples and celeriac into a fine julienne. It’s handy and fast to use a mandolin, set on the ‘comb’ setting for this purpose. If there’s no mandolin in your kitchen, time to practice those knife skills! Cut thin slices of apple (being careful to avoid the seeds) and celeriac. Layer the slices into short stacks and slice across the slice, the same thickness, to create a thin matchstick cut. Work as quickly as you can so that neither your apple nor celery root oxidizes and turns brown. (See note)

4. Dress sliced apple and celeriac lightly with Waldorf dressing and toss. Taste. Season if needed. Slice grapes in half, toss half of your grapes into your apple-celeriac mixture (optional).

5. Plate on cold plates, stacking the salad in the center (I used a clean tin can, with both ends cut out to stack this salad. (Great tool for plating.) Finish your plate with remaining grapes and candied black pepper walnuts. Drizzle a little extra dressing if desired. Crush or chop candied walnuts and sprinkle on top. Serve immediately.