Toast the nuts in a small pan over medium heat, 3-4 minutes, then let them cool.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk EVOO into the dressing and season it with salt and pepper.
Dress salad and toss to coat evenly then adjust salt and pepper to your taste.