Fennel-Celery Salad with Blue Cheese and Walnuts

Ingredients for Fennel-Celery Salad with Blue Cheese and Walnuts

• 80g chopped walnuts

• 1 medium shallot, halved lengthwise, divided

• 2 tablespoons whole grain mustard

• 1 colher de chá de açúcar

• 120ml sherry vinegar or red wine vinegar, divided

• 80ml de azeite de oliva

• Sal kosher, pimenta moída na hora

• 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

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.

Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 60ml vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.

Toss figs, reserved sliced shallot, and remaining 60ml vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.

Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.

Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

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