Food & Cooking Recipes Salad Recipes Celery, Fig, and Gorgonzola Salad 4.2 (5) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 6, 2011 Print Share Share Tweet Pin Email Yield: 6 Serves This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal. Ingredients 1 bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length 1 pound ripe black mission figs, quartered 1 pound Gorgonzola piccante cheese, crumbled 2 tablespoons honey 2 tablespoons extra-virgin olive oil Juice of 1 lemon Coarse salt and freshly ground black pepper Directions 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. Print