Core and chop nashi. Place in a bowl with celery and nuts.

Pour dressing over salad; stir gently. Cover, refrigerate until
serving. Garnish with fresh herbs.

Mayonnaise
Blend egg yolks, seasoning and white wine vinegar together until well combined.

Pour in the oil a little at a time, blending well after each addition,
until a creamy texture is achieved.

Blue vein dressing
Place softened cheese, mayonnaise, and vinegar in bowl; whisk
until smooth.

Serves 4