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Celery, Date, Walnut and Parmesan Salad
Serves 4

½ cup walnuts, coarsely chopped

1/3 cup roasted walnut oil or olive oil

2 tablespoons sherry vinegar or white wine vinegar

2 tablespoons D’VASH Organics Date Syrup

1 small shallot, minced

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

4 stalks of celery thinly sliced on the bias; set aside ¼ cup light green tender leaves for garnish

1/2 cup dried pitted dates, thinly sliced lengthwise

¼ cup Parmesan cheese, shaved with a vegetable peeler

In a sauté pan over medium-high heat, toast walnuts until fragrant; shaking pan occasionally; 3-5 minutes. Remove walnuts from pan immediately to prevent burning. Allow to cool.
In a small container or jar with tight fitting lid, combine vinaigrette ingredients and shake well. Taste and adjust seasoning, if needed.
In a large bowl, toss the toasted walnuts, celery, dates, and cheese. Add the dressing and toss. Garnish with reserved light green leaves. (The salad ingredients can be prepared up to two days ahead. The vinaigrette can be made up to a week ahead.)