CELERY FENNEL SALAD
Servings
4-6
Total time
35
minutesThe most perfect winter salad! Crunchy toasty pecans and blue cheese top bright crisp celery and fennel with a homemade vinaigrette using our Champagne Pear Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil. Garnish with a big handful of rich Bergeron Pecans for added crunch.
Ingredients
- For the Vinaigrette:
1 tsp dijon mustard
1/2 tsp Roasted Granulated Garlic
Juice of half a lemon
- For the Salad:
1 fennel bulb, cut lengthwise and thinly sliced
4 celery stalks, thinly sliced
1/2 small shallot, thinly sliced
1.5 oz blue cheese crumbles
1/2 cup pecans, chopped
salt & freshly ground black pepper
Instructions
- For the Vinaigrette:
- In a small bowl, add the Champagne Pear Balsamic Vinegar, Dijon mustard, roasted granulated garlic and lemon juice. Whisk to combine. Slowly drizzle in the Meyer Lemon Olive Oil while whisking. Allow the vinaigrette to sit for about 5 mins, then taste. Adjust with salt and pepper.
- For the Salad:
- Toss the sliced celery, reserving the leaves for garnish, fennel and shallots in a large bowl. Season with salt and pepper. Drizzle the vinaigrette over the salad and toss to coat the ingredients.
- Transfer to a large serving platter and top with pecans, blue cheese, celery leaves and plenty of freshly ground black pepper.
