Ingredients

• 1¼ cups walnuts (chopped; toasting optional)
• 1 Ocean Mist Farms green onion (white bulb only), minced
• 2 Tbsp. sherry vinegar
• 2 Tbsp. walnut oil
• 2 Tbsp. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 bunches Ocean Mist Farms celery (2 lbs.), thinly sliced at a slant or angle)
• ¾ cup dried pitted medjool dates, quartered lengthwise
• 3 oz. dry pecorino cheese, shaved with a vegetable peeler

Preparation

1. Preheat the oven at 350°F. Spread walnut pieces in a pie plate and toast for about 8-10 minutes, until lightly golden and fragrant. Let cool.
2. In a small bowl, combine the green onion with 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 cheese. Add the dressing and toss. Serve at once.

MAKE AHEAD: Slice the celery ahead. Make dressing ahead-keep separate and refrigerate until you are ready to toss together and serve. Add walnuts just before serving.

Cooking Time

15 minutes

Yield

4-6 servings

You can find this recipe here: oceanmist.com/recipes