INGREDIENTS

1/2 cup Bergeron Pecans, chopped
salt & freshly ground black pepper
1 tsp dijon mustard
2 tsp fresh lemon juice
1/2 cup Lemon Meyer Olive Extra Virgin Olive Oil
1 fennel bulb, cut lengthwise and thinly sliced
4 celery stalks, thinly sliced
1/4 cup Champagne Pear White Balsamic Vinegar
1/2 small shallot, thinly sliced
1.5 oz blue cheese crumbles

DIRECTIONS

1. Toss the pecans with a bit of olive oil so they are nicely coated, then season with salt and pepper and set aside.
2. In a small bowl, add the vinegar, Dijon mustard, roasted garlic powder, lemon juice, salt and pepper. Stir to combine and add the olive oil. Taste the vinaigrette for seasoning.
3. Toss the celery stalks (reserve the leaves for garnish), fennel and shallots in a large bowl. Season with salt and pepper. Drizzle 3 Tbl of the vinaigrette over the salad and toss to coat the ingredients. Taste and adjust the seasoning.
4. Transfer to a large serving platter or large shallow bowl and top with pecans, blue cheese, celery leaves, and plenty of pepper.

Recipe courtesy of Red Stick Spice.