Dandelion Blue Cheese salad with walnuts

Ingredients

• 3 tbsp (45 ml) wine vinegar
• 1 tbsp (15 ml) dijon mustard
• ¼ cups (50 ml) olive oil

• 5 cups dandelion leaves, washed and loosely chopped
• 1 cup celery with leaves, coarsely chopped
• ¼ cups (50 ml) walnuts pieces, toasted
• 4⅜ Castello® Traditional danish blue, broken into small pieces
• salt to taste
• pepper to taste