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Tomato Salad with Pickled Walnuts and Blue Cheese

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) "The blue cheese and the celery give this dish a little 'adultness,'" he says.

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  • Total Time:
  • Servings: 4

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  • 1/2 cup candied walnuts, coarsely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small
  • 2 small celery ribs with leaves, ribs thinly sliced crosswise
  • 1/4 cup crumbled blue cheese


  1. In a bowl, toss the walnuts with 2 teaspoons of the vinegar and let stand for 10 minutes.
  2. In another bowl, whisk the mustard with the remaining 2 teaspoons of vinegar and the olive oil and season with salt and pepper.
  3. Arrange the tomatoes on a platter; season with salt. Add the celery and leaves, nuts and cheese. Drizzle with the dressing and serve.
Contributed By Photo © Quentin Bacon Published June 2011

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