Ingredients
1 1/4 c. walnuts
1 small shallot
2 tbsp. sherry vinegar
2 tbsp. walnut oil
2 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
2 bunch celery
3/4 c. dried pitted Medjool dates
3 oz. dry pecorino cheese
Preparation
Step 1Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.Step 2In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.Step 3In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.Step 4The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.
