Ingredients
Scale
- 2 ounces blue cheese
- 3/4 cup chardonnay vinegar
- 4 dates, pitted and chopped
- 12 ounces celery (4-5 stalks) or fennel (1 bulb), washed and dried
- 1 tablespoon minced preserved lemon
- 1 tablespoon brine from pickled chilis
- Sea salt and freshly cracked black pepper
- 1/2 cup smoked almonds, toasted and chopped
- 1/4 cup extra-virgin avocado oil
Instructions
- Prep the blue cheese. Place the blue cheese in the freezer for at least an hour (or overnight) so it’s firm enough to shave.
- Infuse the vinegar. Bring the vinegar to a boil, then remove from heat. Add the chopped dates, cover, and let sit for 10 minutes to soften slightly. Strain, reserving the liquid.
- Slice the vegetables. Thinly slice the celery (on a slight bias) or fennel using a mandolin or sharp knife. Save the celery leaves or fennel fronds for garnish. Place the sliced veg in an ice bath to keep it crisp.
- Marinate. Drain and dry the vegetables, then add to a bowl with the preserved lemon, chili brine, reserved vinegar, and salt. Let sit for 3–5 minutes.
- Assemble. Scatter the almonds and dates on a serving plate. Pile the marinated vegetables on top, then finish with shaved blue cheese, herbs, a drizzle of avocado oil, and cracked pepper.