Ingredients
1¼cupswalnuts
1smallshallot
2tbspsherry vinegar
2tbspwalnut oil
2tbspextra virgin olive oil
kosher salt and freshly ground pepper
2bunchcelery
¾cupmedjool dates,dried, pitted
3ozdry pecorino cheese
Preparation
Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant.
Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar.
Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss.
Serve at once.
