Tomato Salad With Pickled Walnuts And Blue Cheese

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1/2 cup candied walnuts, coarsely chopped

1 tablespoon plus 1 teaspoon sherry vinegar

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small

2 small celery ribs with leaves, ribs thinly sliced crosswise

1/4 cup crumbled blue cheese

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