Ingredients 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 Instructions 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.