Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.
Combine shallots and vinegar in small bowl and set aside.
Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
Coarsely chop walnuts and add to celery.
Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.