Make dressing by whisking all the ingredients together. Set aside to infuse.
Roughly chop the pecans. Toast in an oil-free pan for half a minute. Add the sliced almonds and continue toasting for another one to two minutes. Cool.
Tear the lettuce into manageable pieces. Rinse well. Dry in a salad spinner.
Cut the tomatoes into wedges.
Cut the cucumber into half-inch cubes.
Core the apples and cut into half-inch cubes. Toss with the teaspoonful of calamansi juice to prevent discoloration.
Rinse the grapes and pluck off the stems.
Drizzle two tablespoons of salad dressing in a large mixing bowl. Throw in all the salad ingredients. Toss.
Divide the salad among individual bowls and serve with more dressing on the side.