This refreshing salad combines the crispness of celery with the richness of blue cheese and the crunch of toasted walnuts, all brought together with a tangy dressing.
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 8 minutes, or until they are fragrant and slightly golden. Remove and let them cool.
Keep an eye on the walnuts while toasting to prevent them from burning.
Thinly slice the celery sticks on a bias to create elegant, V-shaped pieces. Place them in a large mixing bowl.
Slicing the celery on a bias enhances the presentation of the salad.
In a small bowl, whisk together the minced shallot, sherry vinegar, and olive oil to create the dressing. Season with salt and pepper to taste.
Allow the dressing to sit for a few minutes to let the flavors meld together.
Coarsely chop the toasted walnuts and add them to the bowl with the celery.
Chopping the walnuts into uneven pieces adds a rustic texture to the salad.
Pour the dressing over the celery and walnuts, tossing gently to coat everything evenly.
Add the dressing gradually to avoid over-dressing the salad.
Sprinkle the crumbled blue cheese over the salad and toss lightly to combine. Serve immediately and enjoy.
Serve the salad immediately to maintain its crisp texture.
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