Celery Salad With Walnuts, Dates And Pecorino

• 1 1/4 cups walnuts
• 1 small shallot, minced
• 2 tablespoons sherry wine vinegar
• 2 tablespoons walnut oil
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 2 bunches celery, thinly sliced on the bias (2 pounds)
• 3/4 cup dried pitted medjool dates, quartered lengthwise
• 3 ounces dry pecorino cheese, shaved with a vegetable peeler

1. Preheat the oven to 350u0b0. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

walnuts, shallot, sherry wine vinegar, walnut oil, extra virgin olive oil, salt, celery, dates, pecorino cheese

Taken from www.food.com/recipe/celery-salad-with-walnuts-dates-and-pecorino-338014 (may not work)