Light enough to eat as a side salad, but also substantial enough for a meal.
Toast 1/2 C. of walnuts in a skillet. Allow to cool, then chop roughly.
Dice spring onions to make 1/2 C. Combine with 3 T. red wine vinegar or lemon juice and let sit 5 minutes. Add 4 T. olive oil and 1 t. Dijon mustard plus salt and pepper to taste.
Separate the leaves of 2-3 heads of Little Gem lettuce. Chop roughly. (You can also substitute 1 C. shredded kale leaves for 1 head of lettuce. )
Thinly slice 1 apple then cut into bite-sized pieces.
Crumble feta cheese to make 1/2 C.
Toss the lettuce, apples and cheese with the dressing. Sprinkle the walnuts on top.