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Celery, Fennel, Pear and Buttermilk Blue® Salad

Yield
4 servings
Active Time
Cook Time
Total Time
Recipe by: Sarah Copeland, Edible Living

Ingredients

  • 1/2 to 3/4 cup raw or fresh walnut halves (optional)
  • 2 small bulbs fennel, trimmed and thinly sliced
  • 3 stalks celery, trimmed and thinly sliced
  • 1 to 2 large firm ripe pears, quartered, cored and cut into thin slices
  • 1/3 cup celery leaves, torn or roughly chopped
  • 2 to 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 teaspoon flaky sea salt
  • Black pepper
  • 3 ounces Roth Buttermilk Blue® cheese, crumbled
  • Fresh herbs, such as parsley or dill (optional)

Method

  1. Preheat oven to 350 degrees F.
  2. Bring Buttermilk Blue® to room temperature while you prepare the remaining ingredients. Place walnuts on a baking sheet, and toast until fragrant and golden, about 8 minutes. Cool and break into pieces.
  3. Toss together the fennel, celery, pear, and celery leaves in a large bowl. Season with olive oil, lemon juice, salt and pepper.
  4. Spread onto a serving platter and sprinkle with walnuts and blue cheese. Scatter on your favorite herbs and serve at room temperature.