Celery Salad With Walnuts Dates And Pecorino

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This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. you can feel free to sub dried cranberries or cherries in place of the dates. they recommend it for a thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from food & wine nov 2008 edition.

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Steps

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Preheat the oven to 350.

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Spread the walnuts in a pie plate and toast for about 8 minutes , until lightly golden and fragrant.

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Let cool completely , then coarsely chop.

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In a small bowl , combine the shallot with the sherry vinegar.

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Whisk in both oils and season with salt and pepper.

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In a large bowl , toss the toasted walnuts , celery , dates and pecorino.

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Add the dressing and toss.

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Serve at once.

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Ingredients

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walnuts, shallot, sherry wine vinegar, walnut oil, extra virgin olive oil, salt & freshly ground black pepper, celery, dates, pecorino cheese