Fennel-celery salad with blue cheese and walnuts

Enjoy the harmonious blend of crisp fennel, refreshing celery, tangy blue cheese, and crunchy walnuts in this vibrant salad bursting with flavor.

Ingredients:

• 1/2 cup chopped walnuts
• 1 medium shallot, halved lengthwise, divided
• 2 tablespoons whole grain mustard
• 1 teaspoon sugar
• 1/2 cup sherry vinegar or red wine vinegar, divided
• 1/3 cup olive oil
• Kosher salt, freshly ground pepper
• 6 dried Turkish figs, very coarsely chopped
• 1 fennel bulb, core removed, very thinly sliced
• 6–8 celery stalks, very thinly sliced
• 110g blue cheese, crumbled

Instructions:

1. Preheat the oven to 350°F. Place walnuts on a baking sheet with edges, stirring them occasionally, until they turn golden brown, for about 5 to 8 minutes. Allow them to cool down.
2. Finely dice half of a shallot and thinly slice the other half into crosswise pieces; keep the sliced shallot aside. Mix the diced shallot with mustard, sugar, and 1/4 cup vinegar in a sealed jar. Add oil and season with salt and pepper. Close the lid and shake well to blend; set the dressing aside.
3. Mix figs, the reserved sliced shallot, and the remaining 1/4 cup vinegar in a small bowl; let it sit until the figs and shallots become tender, at least for 30 minutes.
4. Just before you serve, combine fennel, celery, blue cheese, and toasted walnuts in a large bowl. Remove figs and shallots from the vinegar and add them to the bowl. Drizzle with the prepared dressing and mix well to coat; season with salt and pepper.
5. The vinaigrette can be prepared a day in advance; cover and refrigerate it. Soak the figs and shallot four hours prior; keep them covered at room temperature. Slice the fennel and celery four hours before serving; place them in a large bowl. Cover with a damp paper towel and refrigerate.

Summary:

• Calories: 1859 kcal
• Fat: 146 g
• Protein: 43 g
• Carbs: 112 g
• Potassium: 3213 mg
• Magnesium: 270 mg