Celery-Fennel Salad

Celery-Fennel Salad with Blue Cheese and Walnuts
Serves: 8

Ingredients  (Use organic where possible)

• ½ cup chopped walnuts
• 1 medium shallot, halved lengthwise, divided
• 2 tablespoons whole grain mustard
• 1 teaspoon sugar
• ½ cup sherry vinegar or red wine vinegar, divided
• ⅓ cup Extra Virgin Olive Oil
• Himalayan salt, freshly ground pepper
• 6 dried Turkish figs, very coarsely chopped
• 1 fennel bulb, core removed, very thinly sliced
• 6–8 celery stalks, very thinly sliced
• 4 ounces blue cheese, crumbled

Directions 

Preheat oven to 350°. 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 ¼ 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 ¼ cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.

Just before serving, toss celery, fennel, blue cheese, and 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.

Advance Preparations: 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.

Recipe from Bon Appétit (by Claire Saffitz)