Celery Salad with Walnut Vinaigrette

2 shallots, finely chopped

1/4 cup olive oil

2 tbsp walnut oil

2 tbsp red wine vinegar

1 lemon, juiced

1 tbsp honey

sea salt and pepper

1 head celery, thinly sliced

2 cups walnuts, toasted and finely chopped

3 ounces shaved parmesan cheese

In small bowl combine shallots, oils, vinegar, lemon juice and honey. Season with salt and pepper.

In a serving bowl combine celery and walnuts; add vinaigrette and toss. Garnish with cheese.

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Posted on September 8, 2015, in Low Carb, Paleo, Phase 3, Primal, Recipes, Veggies. Bookmark the permalink. Comments Off on Celery Salad with Walnut Vinaigrette.

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