Tomato Salad with Pickled Walnuts and Blue Cheese

• 1/2 cup candied walnuts, coarsely chopped
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 2 teaspoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 pounds assorted heirloom tomatoesthickly sliced, quartered or halved if small
• 2 small celery ribs with leaves, ribs thinly sliced crosswise
• 1/4 cup crumbled blue cheese

1. In a bowl, toss the walnuts with 2 teaspoons of the vinegar and let stand for 10 minutes.
2. In another bowl, whisk the mustard with the remaining 2 teaspoons of vinegar and the olive oil and season with salt and pepper.
3. Arrange the tomatoes on a platter; season with salt.
4. Add the celery and leaves, nuts and cheese.
5. Drizzle with the dressing and serve.

candied walnuts, sherry vinegar, mustard, extravirgin olive oil, salt, tomatoesthickly, celery, blue cheese

Taken from www.foodandwine.com/recipes/tomato-salad-pickled-walnuts-and-blue-cheese (may not work)