Celery Salad With Walnuts And Blue Cheese

1. 1

   Combine shallots and vinegar in small bowl and set aside.

2. 2

   Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.

3. 3

   Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.

4. 4

   Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).

5. 5

   Coarsely chop walnuts and add to celery.

6. 6

   Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.

7. 7

   Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.