Celery, Blue Cheese and Hazelnut Salad

Here’s a festive salad for the holidays, and one that I think would be especially good paired with prime rib or roast beef. Blue cheese and celery is a classic combination and is especially good with the additions of dates (or dried cranberries) for sweetness and maple-glazed toasted hazelnuts. Yes, it’s a little fussy, but it’s the holidays! And so worth it. The recipe comes via my friend Peg’s glamorous friend Katie Sullivan (thank you Katie!).

Celery, Blue Cheese and Hazelnut Salad Recipe

To save time, start by roasting the hazelnuts. While they roast, you can prep all the other ingredients. Celery bunches come in different sizes, so the amounts here are a little inexact. Just make sure you have enough blue cheese so that you get a little with every bite of the celery.

Ingredients

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

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