Celery Salad with Walnuts, Dates and Pecorino
© Frances Janisch
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.
