Gorgonzola Salad

Chef Ron Suhanosky joins Martha to make a refreshing celery, fig, and Gorgonzola salad.

Celery, Fig, and Gorgonzola Salad

Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.
Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.
Combine, gorgonzola, honey, olive oil, and lemon juice in a large nonreactive bowl. Season with salt and pepper; add celery and toss. Divide salad evenly among four plates.