- Mix the Chinese lettuce, celery, apples, and green onions together in a large bowl. Set aside.
- In a small bowl, whisk together the maple syrup, vinegar, mustard, and oil. Add the red cabbage, walnuts, and tarragon to the salad.
- Pour in the vinaigrette, salt and pepper to taste, and toss together. Serve with slices of baguette and Québec cheeses.
To toast the walnuts, heat a small non-stick skillet over medium heat. Add walnuts and stir gently for 1 minute or until fragrant and lightly browned.
Vary the cabbage. Use nappa or green cabbage, or green or red kale.