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shallots, finely chopped
red wine vinegar
head celery, ribs thinly sliced and leaves reserved for garnishing
walnuts, toasted and finely chopped
shaved parmesan, for garnishing
In a small bowl, combine the shallots, EVOO, walnut oil, vinegar, lemon juice and honey. Season with salt and pepper.
In a serving bowl, combine the sliced celery and walnuts; add the vinaigrette and toss. Garnish with the reserved celery leaves and the parmesan.
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