|6||large stalks celery|
|1||cup celery leaves, coarsely chopped|
|1||cup flat-leaf parsley leaves, coarsely chopped|
|4||teaspoons white balsamic or white wine vinegar|
|Salt and pepper, to taste|
|1/4||cup olive oil|
|6||ounces imported feta cheese|
|18||Medjool dates, pitted and quartered|
|3/4||cup chopped walnuts, toasted|
2. In another bowl, combine the vinegar, salt, and pepper. Whisk in the oil. Pour the dressing over the celery mixture. Add the feta, dates, and walnuts and toss gently.
Adapted from ''Cooking SchoolSecrets for Real World Cooks"