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