Creamy Coleslaw w/ Grapes and Walnuts

3/4 c walnut pieces
2 TBS apple cider vinegar
1 TBS dijon mustard
1 TBS sugar
Salt/pepper
2 TBS olive oil
2/3 c sour cream
1 small or 1/2 large head green cabbage, shredded
3 TBS chopped fresh cilantro
3 TBS chopped fresh dill
3 TBS chopped fresh tarragon
8 scallions, chopped
2 c seedless green grapes, chopped

1. Preheat oven to 350. Spread walnuts on baking sheet and bake until lightly toasted - 5-7 mins. let cool, then coarsely chop.
2. Make the dressing: Whisk vinegar, mustard, sugar, 1 1/2 tsp salt and 1/2 tsp pepper in large bowl. Gradually whisk in the olive oil until well blended, then whisk in sour cream.
3. Add cabbage, cilantro, dill, tarragon, scallions, grapes, and toasted walnuts to the bowl. Toss to coat. Cover and refrigerate 1-4 hours before serving.

*Recipe and photo from Food Network magazine