Name: Fennel-Celery Salad with Blue Cheese and Walnuts
Yield: 8 Servings
Ingredients: ½ cup chopped walnuts; 1 medium shallot, halved lengthwise, divided; 2 tablespoons whole grain mustard; 1 teaspoon sugar; ½ cup sherry vinegar or red wine vinegar, divided; ⅓ cup olive oil; Kosher salt, freshly ground pepper; 6 dried Turkish figs, very coarsely chopped; 1 fennel bulb, core removed, very thinly sliced; 6–8 celery stalks, very thinly sliced; 4 ounces blue cheese, crumbled

Image may contain Food Dish Meal Plant Spaghetti Pasta and Home Decor

Alex Lau

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Recipe notes