Celery Salad With Walnuts, Dates And Pecorino - cooking recipe

Ingredients

1 1/4 cups walnuts
1 small shallot, minced
2 tablespoons sherry wine vinegar
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 bunches celery, thinly sliced on the bias (2 pounds)
3/4 cup dried pitted medjool dates, quartered lengthwise
3 ounces dry pecorino cheese, shaved with a vegetable peeler

Preparation

Preheat the oven to 350\u00b0. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.