© Frances Janisch
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 12

This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy and salty ingredients. Plus: Ultimate Thanksgiving Guide   More Green Salad Recipes  

How to Make It

Step 1    

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.

Step 2    

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

Step 3    

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

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