Fennel-Celery Salad with Figs and Blue Cheese

Ingredients

• 1/4 cup walnuts (coarsely chopped)
• 3 dried Turkish figs (coarsely chopped)
• 1/4 medium shallot (sliced thinly)
• 2 tbsp red wine vinegar
• 1/4 medium shallot (finely chopped)
• 1 tbsp grainy Dijon mustard
• 1/2 tsp honey
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• salt and pepper
• 1/2 fennel bulb (cored and sliced paper thin)
• 4 stalks celery (thinly sliced on diagonal)
• 2 oz. blue cheese (crumbled)

Instructions

1. 1

   Heat oven to 375°F and toast walnuts until lightly browned. Cool.

2. 2

   In a small bowl, combine figs, remaining 1/4 shallot (sliced) and 2 tablespoons red wine vinegar and let stand to soften while you prepare the rest of the salad.

3. 3

   Finely chop 1/4 of a shallot and combine with mustard, honey and 2 tablespoons red wine vinegar in a small jar with a lid. Shake and set aside.

4. 4

   Toss fennel, celery, blue cheese, and toasted walnuts in a medium bowl. Just before serving, drain figs and shallots and add to bowl. Drizzle with vinaigrette, toss and serve.