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
- Toss the pecans with a bit of olive oil so they are nicely coated, then season with salt and pepper and set aside.
- 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.
- 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.
- 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.