Tomato Salad with Pickled Walnuts and Blue Cheese
"Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) "The blue cheese and the celery give this dish a little 'adultness,'" he says. More Top Chef Dishes..."
INGREDIENTS
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1/2 cup candied walnuts, coarsely chopped
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1 tablespoon plus 1 teaspoon sherry vinegar
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2 teaspoons Dijon mustard
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small
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2 small celery ribs with leaves, ribs thinly sliced crosswise
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1/4 cup crumbled blue cheese
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