Fennel-Celery Salad with Blue Cheese and Walnuts

Name: Fennel-Celery Salad with Blue Cheese and Walnuts
Yield: 4 servings
Ingredients: 1 1/2 cup chopped walnuts; 1 1 medium shallot, halved lengthwise, divided; 1 2 tablespoons whole grain mustard; 1 1 teaspoon sugar; 1 1/2 cup sherry vinegar or red wine vinegar, divided; 1 1/3 cup olive oil; 1 Kosher salt, freshly ground pepper; 1 6 dried Turkish figs, very coarsely chopped; 1 1 fennel bulb, core removed, very thinly sliced; 1 6–8 celery stalks, very thinly sliced; 1 4 ounces blue cheese; 1 crumbled

From the kitchen of Carly

Crisp fennel and celery meet tangy sherry vinegar and toasted walnuts in this bright, textured salad. Plump figs and blue cheese add sweetness and richness while sharp shallots keep everything honest. A salad that proves vegetables don't need much to shine.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup chopped walnuts
11 medium shallot, halved lengthwise, divided
12 tablespoons whole grain mustard
11 teaspoon sugar
11/2 cup sherry vinegar or red wine vinegar, divided
11/3 cup olive oil
1Kosher salt, freshly ground pepper
16 dried Turkish figs, very coarsely chopped
11 fennel bulb, core removed, very thinly sliced
16–8 celery stalks, very thinly sliced
14 ounces blue cheese
1crumbled

Instructions

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5, 8 minutes; let cool.
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.
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.
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.
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.