1 head of Boston lettuce
2/3 c. walnut halves
1 tbsp. vinegar cider
2 apples
Salt and pepper
3 tbsp. light cream
1/2 lemon
Nutmeg, grated

Wash and dry lettuce. Peel and core apples; cut into thin rings. Rub cut surface of lemon half over both sides of apple rings to prevent browning. Place lettuce leaves and apple in salad bowl. Chill for 15 minutes. Mix together cream, cider vinegar, pinch of grated nutmeg and seasoning in a small bowl. Just before serving, pour dressing over salad and toss; garnish with walnut halves. Serves 4.