Gather your mise en place: get together all of the equipment needed for the recipe and gather your ingredients. 

Dice the apples into bite sized pieces, quickly submerge them in cold water to keep them from discolouring.

Dice the celery into bite sized pieces.

To remove the seeds from the pomegranate, cut it into 4 pieces, hold the cut side over a bowl, and whack the skin side with a wooden spoon. Pick through the seeds to remove any membrane.

Zest half the lemon with the rasp, then cut the lemon in half and squeeze out the juice, be sure to pick out any seeds.

Peel the ginger with the side of a spoon, then use the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to grate it finely, measure out ½ teaspoon.

Cut the grapes in half from the stem side to the top.

Pick the lettuce leaves off the stem.

Measure out the raisins, pumpkin seeds, mayonnaise, sour cream, and honey.

In a large bowl, whisk together the mayonnaise, sour cream, ginger, lemon juice, lemon zest, honey, and a large pinch of salt. Taste, and adjust seasoning if necessary.

Drain the apples and pat dry with a towel, and add them to the dressing.

Add the celery, raisins, grapes, and pumpkin seeds to the dressing, and toss to combine.

To serve, arrange lettuce leaves on a chilled plate, then top with the salad. Garnish with the pomegranate seeds.