Celery Salad with Toasted Walnuts, Medjool Dates, and Piave Vecchio Cheese

This refreshing celery salad is a delightful blend of textures and flavors, featuring toasted walnuts, sweet Medjool dates, and the distinctive taste of Piave Vecchio cheese. Perfect for a light lunch or as a side dish, it's a dish that celebrates fresh ingredients.

• WalnutsHeaping ¾ cup (65 g)
• Celery2 cups (200 g)
• Medjool dates¾ cup (75 g)
• Chile flakes½ tsp
• Kosher salt2 tsp
• Fresh lemon juice2 tbsp
• Extra-virgin olive oil¾ cup (75 ml)
• Fresh mint leaves½ cup (25 g)
• Piave Vecchio cheese1 (3½-ounce / 90 g) wedge

1. Preheat oven to 350°F (175°C). Toast walnuts on a tray for 12-15 minutes, shaking occasionally.
2. Combine celery, dates, chile flakes, and salt in a large bowl.
3. Crush walnuts slightly and add to the bowl. Pour lemon juice and olive oil, mix well.
4. Gently toss in mint leaves.
5. Plate the salad, ensuring even distribution of nuts and dates.
6. Shave ribbons of Piave Vecchio over the salad and serve.