The 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.
1/2 cup Bergeron Pecans, chopped | |
salt & freshly ground black pepper | |
1/2 tsp Roasted Granulated Garlic | |
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 |
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 granulated garlic, 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. |
Leave a Reply