Waldorf Salad --but with a preparation twist Cooking from the Larder VI

I'm having stuffed cabbages from the larder, tonight. What to do about a salad? I've got leaf lettuce, carrots, lots of apples, oranges, and oh, there's that celery that needs using up. I could make a Waldorf salad out of that , but it's rainy and dreary. I'd like something warm. Hey, I'll just Google Waldorf and see if there's some kind of wilted version. Nope! Well, heck, I'll try to see if I can come up with one. The test, of course, was whether the guys went for seconds, and sure enough, they did, so it's a keeper.

Here's what I did:

2 Tablespoons of olive oil and 1 Tablespoon of butter

6-8 large stalks of celery, cut into 2 x ½ inch strips.

1 large apple, quartered, cored, and sliced thinly

1 large slice of a mild onion, (I used Vidalia today)

½ cup dried cranberries

¼ c. toasted walnuts

1 Tablespoon brown sugar, combined with 2 Tablespoons good balsamic vinegar

Sautee the celery sticks until slightly cooked, add the onion and the apple slices and cook until they are almost translucent. Add the cranberries and walnuts and stir to combine and pour the sugar/vinegar solution over and heat through.

It was delicious. Now what should I call it?