Ingredients for - Celery Salad with Walnuts, Dates, and Pecorino

1. 1 1/4 c. walnuts
2. 1 small shallot
3. 2 tbsp. sherry vinegar
4. 2 tbsp. walnut oil
5. 2 tbsp. extra-virgin olive oil
6. Kosher salt and freshly ground pepper
7. 2 bunch celery
8. 3/4 c. dried pitted Medjool dates
9. 3 oz. dry pecorino cheese

How to cook deliciously - Celery Salad with Walnuts, Dates, and Pecorino

1 . Stage

Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.

2 . Stage

In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

3 . Stage

In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

4 . Stage

The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.