Celery, Fennel, Pear & Buttermilk Blue® Salad

Ingredients

• 1/2 to 3/4 cup raw or fresh walnut halves (optional)
• 2 small bulbs fennel, trimmed and thinly sliced
• 3 stalks celery, trimmed and thinly sliced
• 1 to 2 large firm ripe pears, quartered, cored and cut into thin slices
• 1/3 cup celery leaves, torn or roughly chopped
• 2 to 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1/2 teaspoon flaky sea salt
• Black pepper
• 3 ounces Roth Buttermilk Blue® cheese, crumbled
• Fresh herbs, such as parsley or dill (optional)