Toast the walnuts slightly by placing them in a dry pan set over medium-low heat. Cook for about 5 minutes, tossing them around occasionnally, until fragrant and slightly golden.
Make the dressing: place all the ingredients in a small mixing bowl and mix well with a flat whisk until well combined and creamy.
Prep the rest of the ingredients and place them all in a large mixing bowl. Add the dressing and toss delicately until all the elements are well coated.
Serve immediately, as is or over a bed of leafy greens or shredded lettuce.
This salad will keep well in the refrigerator for a few days, although the dressing will get much thinner.