Celery-and-blue cheese salad with pecans

Try this zesty celery and blue cheese salad with crunchy pecans for a burst of flavor. Perfect blend of crisp, creamy, and nutty in every bite.

Ingredients:

• 1/2 cup walnuts
• 1 tablespoon very finely chopped shallot
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 110g blue cheese, crumbled
• 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
• 1/2 fennel bulb, cored and finely chopped
• 2 carrots, finely chopped
• 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
• 1 Fuji apple, cut into 1/2-inch dice
• 1 Hass avocado, cut into 1/2-inch dice
• 2 tablespoons thinly shredded basil leaves

Instructions:

1. Heat up the oven to 350°. Place the walnuts in a pie plate and bake for around 10 minutes until they turn golden brown. Allow them to cool down, then roughly chop them.
2. In a big bowl, mix together the shallot with the Dijon mustard and sherry vinegar, and season with salt and pepper. Pour in the olive oil and mix until the mixture is smooth. Mix in half of the blue cheese and continue mixing until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts. Season with salt and pepper. Stir the salad thoroughly to make sure the dressing is evenly distributed. Sprinkle the remaining blue cheese on top and serve immediately.

Summary:

• Calories: 1157 kcal
• Fat: 97 g
• Protein: 37 g
• Carbs: 47 g
• Potassium: 3210 mg
• Magnesium: 211 mg