Slice the celery stalks thinly on a bias at a 45-degree angle—this creates more surface area and gives you better crunch and visual appeal. Chop the celery leaves and set aside. Mince the shallot finely so it distributes evenly throughout the salad. Pit the dates and slice them into thin slivers. Chop the fresh mint and crumble or cube the feta cheese into bite-sized pieces. Have everything prepped and ready before you begin assembling.

While you're prepping, heat a dry skillet over medium heat and add the walnuts. Toast them for 2-4 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to let them burn—they'll continue to cook slightly as they cool. Transfer to a plate and let them cool before chopping roughly into bite-sized pieces. I like to toast nuts right before assembly because they're crunchiest that way and won't become soggy.

In a small bowl, whisk together the freshly squeezed lemon juice, white wine vinegar, and minced shallot. Let this sit for 30 seconds to allow the shallot to soften slightly. While whisking constantly, slowly drizzle in the olive oil to create an emulsified dressing. Add the red pepper flakes, then taste and season with salt and pepper to your preference. The acidity from fresh lemon juice is crucial here—bottled juice won't give you the same brightness.

Place the sliced celery and celery leaves in a large bowl. Add the toasted walnuts from Step 2, date slivers, feta cheese, and chopped mint. Pour the dressing from Step 3 over everything and toss gently but thoroughly, making sure every piece of celery gets coated. Taste and adjust seasoning if needed. I prefer to dress salads just before serving so the celery stays as crisp as possible, but if you need to make it ahead, you can dress it up to 30 minutes before serving.

Transfer the salad to a serving platter or individual bowls and serve immediately while the celery is still crisp and the flavors are bright. This salad is best enjoyed fresh, so don't let it sit too long before serving.