Ingredients
1 bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length
1 pound ripe black mission figs, quartered
1 pound Gorgonzola piccante cheese, crumbled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground black pepper
Preparation
Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.
Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.
Combine, gorgonzola, honey, olive oil, and lemon juice in a large nonreactive bowl. Season with salt and pepper; add celery and toss. Divide salad evenly among four plates.
