Celery Salad with Walnuts, Dates and Pecorino

Ingredients

Servings 12 from Food & Wine Magazine

1 1/4 cups walnuts

1 small shallot, minced

2 tablespoons sherry vinegar

2 tablespoons walnut oil

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 bunches celery (2 pounds), thinly sliced on the bias

3/4 cup dried pitted Medjool dates, quartered lengthwise

3 ounces dry pecorino cheese, shaved with a vegetable peeler

 

Directions

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.

In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

Make Ahead

The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.

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