2 cups red or green grapes
1 cup walnuts
1 Lebanese cucumber
1 bunch chives, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon sherry or white wine vinegar
1 teaspoon seeded mustard
6 iceberg lettuce cups
Toast walnuts in a dry pan over a medium heat until they become lightly golden then remove from pan immediately.
Roughly chop the grapes and cucumber, combine with walnuts and chives.
Mix together the oil, vinegar and mustard and toss through the salad.
Spoon the salad into the lettuce cups and serve immediately.
Credits: Australian Grapes