Ingredients
- FOR THE SALAD:
- 2 3-inch root ends of celery, cut from 2 heads
- 1 tablespoon olive oil
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- teaspoon black pepper
- FOR THE DRESSING:
- 2 slices bacon, thick cut
- 1 tablespoon sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 orange, cut into segments
- Pale green celery leaves, reserved from inner stalks of celery
- 3 red radishes, cut into small matchsticks
- cup hazelnuts, roasted and coarsely chopped
- cup blue cheese, crumbled
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