Celery Salad With Walnuts And Blue Cheese - cooking recipe

Ingredients

3/4 teaspoon shallot, minced
1 tablespoon sherry wine vinegar
3/4 cup walnuts
1 bunch celery (bottoms and leafy tops trimmed)
1/4 cup olive oil
1 cup blue cheese, crumbled
salt, to taste
fresh ground pepper, to taste

Preparation

Combine shallots and vinegar in small bowl and set aside.
Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
Coarsely chop walnuts and add to celery.
Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.