Food Recipes Salads Vegetable Salads Celery Root with Apples, Walnuts and Blue Cheese 4.0 (1,960) 1 Review This delicious winter salad combines all kinds of flavors and textures: crunchy, juicy, earthy, nutty and toasty. More Salad Recipes By Maria Helm Sinskey Maria Helm Sinskey A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she garnered rising star chef honors from both the San Francisco Chronicle and San Francisco Magazine and published two cookbooks: The Vineyard Kitchen (2003) and Family Meals (2008). Food & Wine's Editorial Guidelines Updated on September 5, 2019 Save Rate PRINT Share Close Photo: © Frances Janisch Total Time: 45 mins Yield: 12 Cook Mode (Keep screen awake) Ingredients 1/2 cup walnut halves 1/4 cup cider vinegar 2 tablespoons minced shallot 1 tablespoon Dijon mustard Sea salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 cup crumbled blue cheese 2 celery roots (3/4 pound each), peeled and cut into 1/4-inch dice 3 large Granny Smith apples—peeled, cored and cut into 1/4-inch dice Directions Preheat the oven to 350°. Toast the walnuts for 8 to 10 minutes, or until golden. Let cool, then coarsely chop the nuts. In a large bowl, whisk the vinegar with the shallot, mustard and a generous pinch each of salt and pepper; let stand for 10 minutes. Whisk in the olive oil and 1/4 cup of the blue cheese. Just before serving, add the celery root and apples to the dressing, season with salt and pepper and toss well. Add the chopped nuts and the remaining 3/4 cup of blue cheese and serve. Make Ahead The shallot dressing can be refrigerated overnight. Originally appeared: December 2006 Rate It Print