Celery salad with toasted nuts and Roquefort

Preparation:

1. Toast the walnuts (skip this step if your walnuts are already toasted): Preheat the oven to 180 °C top and bottom heat. Spread the walnuts on a baking sheet and toast for five minutes, stirring occasionally. Remove from the oven and allow to cool.
2. Slice the celery into thin strips and mix with the white wine vinegar, Hermesetas Liquid and rapeseed oil. Chop the walnuts and dice the Roquefort. Add both to the salad and mix. Season with salt and serve.