Celery Fennel Salad

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.

	For the Vinaigrette:
	1 tsp dijon mustard
	1/2 tsp Roasted Granulated Garlic
	Juice of half a lemon
	1/4 cup Lemon Meyer Olive Extra Virgin Olive Oil
	For the Salad:
	1 fennel bulb, cut lengthwise and thinly sliced
	4 celery stalks, thinly sliced
	1/2 small shallot, thinly sliced
	1/4 cup Champagne Pear White Balsamic Vinegar
	1.5 oz blue cheese crumbles
	1/2 cup Bergeron Pecans, chopped
	salt & freshly ground black pepper

1.	In a small bowl, add the 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.
2.	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.
3.	Transfer to a large serving platter and top with pecans, blue cheese, celery leaves and plenty of freshly ground black pepper.