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 teaspoon sugar

• 120ml sherry vinegar or red wine vinegar, divided

• 80ml 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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.