Fennel-Celery Salad with Blue Cheese and Walnuts
A fresh and crunchy salad featuring thinly sliced fennel and celery, topped with toasted walnuts, blue cheese, and dried figs in a tangy whole grain mustard vinaigrette. This elegant salad combines crisp vegetables with rich, creamy cheese and sweet dried fruit.
Ingredients
- •½ cup chopped walnuts
- •1 medium shallot
- •2 tablespoons whole grain mustard
- •1 teaspoon sugar
- •½ cup sherry vinegar
- •⅓ cup olive oil
- •to taste kosher salt and pepper
- •6 whole dried Turkish figs
- •1 whole fennel bulb
- •7 stalks celery
- •4 ounces blue cheese
- •crumbled
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
8 min
- 2.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
5 min
- 3.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
30 min
- 4.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
5 min
- 5.
Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
