Fennel-Celery Salad with Blue Cheese and Walnuts | Recipe Cart | Recipe Cart

Ingredients

• ½ cup chopped walnuts
• 1 medium shallot, halved lengthwise, divided
• 2 tablespoons whole grain mustard
• 1 teaspoon sugar
• ½ cup sherry vinegar or red wine vinegar, divided
• ⅓ cup 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
• 4 ounces blue cheese, crumbled