Fennel-Celery Salad with Blue Cheese and Walnuts
Fennel-Celery Salad with Blue Cheese and Walnuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside.
Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar.
Add oil and season with salt and pepper.
Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl.
Drain figs and shallot and add to bowl.
Drizzle with vinaigrette and toss to coat; season with salt and pepper.
Vinaigrette can be made 1 day ahead; cover and chill.
Figs and shallot can be soaked 4 hours ahead; store covered at room temperature.
Fennel and celery can be sliced 4 hours ahead; place in a large bowl.
Cover with a damp paper towel and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.