Begin by thinly slicing the fresh fennel bulb, separating the fronds for garnish. Wash and chop the celery into small pieces. Combine in a large mixing bowl.

In a skillet, toast the walnuts over medium heat for 5-7 minutes until golden brown and fragrant. Let cool before adding to the salad.

In a small mixing bowl, whisk together olive oil, lemon juice, salt, and pepper. Blend until smooth.

Drizzle the dressing over the fennel and celery. Toss gently with tongs until evenly coated.

Fold in the crumbled blue cheese and toasted walnuts, being gentle to retain their texture.

Allow the salad to rest for at least 10 minutes before serving to let the flavors meld.