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Categories:
candied walnuts sherry vinegar mustard extra-virgin olive oil salt tomatoesthickly celery blue cheese
Viewed: 37 - Published at: 8 years agoIngredients
- 1/2 cup candied walnuts, coarsely chopped
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds assorted heirloom tomatoesthickly sliced, quartered or halved if small
- 2 small celery ribs with leaves, ribs thinly sliced crosswise
- 1/4 cup crumbled blue cheese
Method
- In a bowl, toss the walnuts with 2 teaspoons of the vinegar and let stand for 10 minutes.
- In another bowl, whisk the mustard with the remaining 2 teaspoons of vinegar and the olive oil and season with salt and pepper.
- Arrange the tomatoes on a platter; season with salt.
- Add the celery and leaves, nuts and cheese.
- Drizzle with the dressing and serve.
