In a small mixing bowl, combine mayonnaise, honey, lemon juice, and a pinch of salt and pepper. Whisk until smooth and creamy.

Core and dice the Granny Smith apples into bite-sized pieces. Chop celery and slice grapes in half. Set aside in a large mixing bowl.

Toast walnuts or pecans in a skillet over medium heat for 5-7 minutes until golden and fragrant. Let cool before adding to the salad.

Add diced apples, chopped celery, halved grapes, and toasted nuts to the large bowl. Drizzle the dressing over the top and gently toss to combine.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Once chilled, gently stir the salad before serving in a beautiful dish or individual bowls.