Celery, Blue Cheese and Hazelnut Salad

Ingredients

  • Pinch of cayenne
  • 6 ounces good quality blue cheese
  • ¾ cup hazelnuts
  • 1 Tbsp butter
  • 12-15 pitted dates (can sub with a handful of dried cranberries or cherries)
  • ¼ cup olive oil (or hazelnut oil if you happen to have it)
  • 4 teaspoons lemon juice (if using Meyer lemons, use 2 Tbsp)
  • + 5 more ingredients
    • 3 Tbsp maple Syrup
    • Salt
    • 2-3 bunches of celery, tops removed
    • 1 teaspoon lemon zest
    • Freshly ground black pepper

Method 1 Remove cheese from refrigerator to come to room temperature. 2 Place hazelnuts on a rimmed baking sheet in a 300°F oven for 30 minutes. 3 While the nuts are roasting, prepare the other ingredients. Use a vegetable peeler to peel away the tough outer strings of the stalks of celery. Slice...

View full recipe at SpringPad

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