Start by thinly slicing the celery on a bias, aiming for 1/4-inch diagonal cuts for optimal texture.

Chop the celery leaves, mince the shallot finely, pit and slice the dates into thin slivers, and roughly chop the fresh mint.

Crumble the feta cheese into smaller pieces to ensure it integrates well into the Walnut Celery Salad with Feta.

In a dry skillet over medium heat, add the walnuts and toast them for about 2–4 minutes, stirring frequently.

Once toasted, remove from heat and let them cool; then, chop roughly for easy mixing into your salad.

In a medium bowl, combine the freshly squeezed lemon juice, white wine vinegar, and the minced shallot.

Gradually drizzle in the olive oil while continuously whisking until the dressing emulsifies and thickens slightly.

Season with red pepper flakes, salt, and black pepper to taste.

In a large mixing bowl, combine the sliced celery, chopped celery leaves, toasted walnuts, date slivers, crumbled feta, and chopped mint.

Pour the prepared dressing over the salad and toss again carefully to coat all the ingredients.

Transfer the assembled Walnut Celery Salad with Feta to a serving platter, presenting the vibrant colors.

Serve immediately for the best texture and flavor.