Grape, Celery and Blue Cheese Salad with Toasted Walnuts

What is it with celery that I always need to use up the extra? Looking back, there have been more than once occasions where a recipe calls for little or not enough to use up the big bunch that they sell at the store. This is just another one of them.

This recipe uses grapes as its main ingredient and celery as a companion for a twist on the classic Waldorf. Fennel, endive or arugula also pair nicely with the grapes if you happen to have any of those on hand. Any of these will make a tasty substitute for the celery. For color and flavor variety, I used different green and red seedless grapes. Do not fool by this seemingly unassuming salad - wait till the blue cheese kicks in. "You redefine fruit salad"; "Extraordinary" YUM~

Ingredients:

For the dressing:

• 1 medium red onion, chopped
• 2 Tablespoon lemon juice
• 2 Tablespoon apple cider vinegar
• 7 Tablespoon extra virgin olive oil
  
• sea salt and black pepper to taste

Whisk ingredients together and keep in refrigerator until ready to use. This recipe makes enough for 4 - 6 servings. You can keep the extra dressing in refrigerator for future use.

For the salad:

• seedless grapes, halved or quartered
• ribs of celery, sliced
  
• walnuts, toasted and chopped
• blue cheese, crumbled

Toss all the ingredients together in a salad bowl. Pour dressing over to serve.