Celery, Fennel, & Apple Salad with Stilton


This salad is a clean out your fridge, zero-waste recipe that will impress. Plus, it uses up that excess bunches of celery you bought last week thinking you would become someone who juices celery come January 1st. Celery, fennel and endive have a peak growing season in winter, both have a clean and crisp flavor so it’s a great match for anything rich, creamy or sweet like Stilton cheese, pears, apples, and dates.

INGREDIENTS

all units: U.S. Imperial

Salad

  • 1 bunch (or whatever you have) celery stalks & leaves
  • 2 Belgian endive
  • 1 head fennel 
  • 1 firm Asian or Bosc pear
  • 4-6 Deglet dates
  • ¼ c toasted walnuts
  • A few slices of Stilton blue cheese


Dressing

makes 1 cup

  • 2/3 c good quality extra virgin olive oil
  • 1/4 c sherry vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp raw honey
  • 1 large garlic clove
  • 1 shallot, minced 
  • Flaky salt & freshly cracked pepper to taste


Tear the leaves off the celery, slice the stalks thin and on the bias, shave the fennel and Asian pear, slice the endive and dates into ribbons. Toast the walnuts in a bit of EVOO and salt, toss everything together in a chic bowl. 

In a small bowl, whisk together the sherry vinegar, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate garlic into the small bowl, then mince the shallots and place into the same bowl. Next, slowly whisk in the olive oil. Finish with cracked pepper.  Whisk until emulsified, this can also be done in a blender.

serves 4 - 6