1/4 cup chopped walnuts, toasted
juice of one lemon
1 Tbsp light olive oil
romaine lettuce leaves
Wash and core the apples, then slice each apple into 12 wedges and put into large glass bowl.
Pit the dates and chop into small pieces, then add to bowl with apples.
Toast the walnuts in a dry (no oil) skillet over medium heat until just fragrant, then add to bowl.
In separate bowl, whisk together the lemon juice, olive oil, and salt, then immediately drizzle over salad in bowl.
Cover bowl lightly with waxed paper or parchment paper and put in refrigerator to chill for 10 to 20 minutes.
Serve by arranging romaine leaves on chilled salad plates, then spooning apple date mixture over the top.