Celery Salad with Walnuts, Dates and Pecorino

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 1/4 cups walnuts
2. 1 small shallot, minced
3. 2 tablespoons sherry vinegar
4. 2 tablespoons walnut oil
5. 2 tablespoons extra-virgin olive oil
6. Kosher salt and freshly ground pepper
7. 2 bunches celery (2 pounds), thinly sliced on the bias
8. 3/4 cup dried pitted Medjool dates, quartered lengthwise
9. 3 ounces dry pecorino cheese, shaved with a vegetable peeler

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.
2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.