Fennel-Celery Salad With Blue Cheese And Walnuts
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
41
Sourness
31
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Olive Oil110 g
Blue Cheese (crumbled)1 cup
Walnut (chopped)1 medium
Shallot (halved lengthwise, divided)2 tbsps
Grain Mustard (whole)1 tsp
Sugar1 cup
Sherry VinegarDirections:
1
Preheat oven to 350°F
2
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool
3
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside
4
Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar
5
Add oil and season with salt and pepper
6
Cover and shake to emulsify; set vinaigrette aside
7
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes
8
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl
9
Drain figs and shallot and add to bowl
10
Drizzle with vinaigrette and toss to coat; season with salt and pepper
11
Preheat oven to 350°F
12
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool
13
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside
14
Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar
15
Add oil and season with salt and pepper
16
Cover and shake to emulsify; set vinaigrette aside
17
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes
18
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl
19
Drain figs and shallot and add to bowl
20
Drizzle with vinaigrette and toss to coat; season with salt and pepper
21
Do Ahead Vinaigrette can be made 1 day ahead; cover and chill
22
Figs and shallot can be soaked 4 hours ahead; store covered at room temperature
23
Fennel and celery can be sliced 4 hours ahead; place in a large bowl
24
Cover with a damp paper towel and chill
25
Vinaigrette can be made 1 day ahead; cover and chill
26
Figs and shallot can be soaked 4 hours ahead; store covered at room temperature
27
Fennel and celery can be sliced 4 hours ahead; place in a large bowl
28
Cover with a damp paper towel and chill