Celery Salad with Walnuts, Dates and Pecorino Cheese

I know that most the country is in the midst of Fall and even Winter seasons. Here in Southern California, it feels like Summer with 80 and 90 degree weather. Fresh and wholesome salads are still on the menu in our household and I have another one to share with you here.

Last entry, I did a salad with dates and walnuts and since my pantry still had a plentiful supply of them, I decided to see what else I could make with them. I found this salad and tried it last night. I also had some wonderful Sherry vinegar that was a gift from a friend, so everything came together with this recipe. It was a hit -- fresh, flavorful, crunchy, sweet and savory all in one -- and paired perfectly with sandwiches.

It's one of the easiest things to make spur of the moment too. Let me know how you enjoy it as well!

CELERY SALAD WITH WALNUTS, DATES AND PECORINO CHEESE

12 servings

Active Time: 20 minutes

1-1/4 c. walnuts

1 small shallot, minced

2T sherry vinegar

2T walnut oil

2T extra-virgin olive oil

Kosher salt and freshly ground pepper

2 bunches celery, thinly sliced on the bias

3/4 c. pitted Medjool dates, quartered lengthwise

3 oz. dry pecorino cheese, shaved with a vegetable peeler

1. Preheat oven to 350. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.

2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

NOTE: The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.