- Add the sliced shallot, olive oil, lemon, dijon, maple syrup, and salt to a bowl and stir. Set aside while you make the rest of the salad.
- Add the walnuts to a skillet over medium heat. Toast for 2-4 minutes, just until fragrant.
- Add the sliced celery, walnuts, dates, and parmesan to a large bowl. Drizzle the dressing over top and toss to coat everything in the dressing. Season with more salt and black pepper to serve!