Celery Root With Apples, Walnuts And Blue Cheese

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1/2 cup walnut halves

1/4 cup cider vinegar

2 tablespoons minced shallot

1 tablespoon Dijon mustard

Sea salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

1 cup crumbled blue cheese

2 celery roots (3/4 pound each), peeled and cut into 1/4-inch dice

3 large Granny Smith apples—peeled, cored and cut into 1/4-inch dice

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