Make ahead note:

Salad can be completely made ahead and refrigerated. Remove a few minutes before serving.

Ingredients:

• 1 Lb heart of the celery cut into 1/4 inch slices horizontally
• 1/2 cup walnuts roasted in 350-degree oven until just colored
• 1/2 cup Roquefort or blue cheese softened
• 1 Tbl Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup or to taste extra virgin olive oil
• Salt and Pepper

Cream the cheese (keep some texture to the cheese). Combine with the salt, pepper, vinegar and mustard. Add olive oil to taste. Stir into the celery and walnuts. Taste for salt and pepper and adjust as necessary.

Serves 8