Preparation

• Salad:
  Set aside a little more than 1/2 of apples in bowl with water and lemon juice.
  Place remaining apples in small saucepan with cider.
  Bring to a boil. Reduce heat and simmer until apples are tender. Remove apples from heat, strain (reserving cider) and purée.
  
  Dressing:
  Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and about 2 ounces reserved cider to taste.
  Drain remaing apples and toss together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.
  
  Baskets:
  Place a non-stick 9"sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
  When edges of crêpes are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket.
  If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.