In a bowl add shallots, salt, pepper, lemon juice and olive oil. Stir to combine and let sit while you prep the salad ingredients.

Meanwhile, add the walnuts to dry skillet. Heat over medium-low, stirring or tossing occasionally until fragrant. Transfer the walnuts to a cutting board and once cool enough to handle, roughly chop.

Remove the seed/pits from about 10 or so dates and discard (or save for another purpose) roughly chop the dates into small pieces. You will need 1 cup.

Using a mandolin, thinly slice the celery on an angle and add to a large mixing bowl. Finely chop any celery leaves and add half to the bowl and reserve some to sprinkle over top of the salad as a garnish.

To the celery, add the chopped toasted walnuts, dates and most of shaved parmesan cheese - saving some for garnishing the salad. Give the dressing a quick stir before pouring onto the salad. The shallots should have softened a bit, releasing some of their flavor.

Use tongs to gently toss the salad until everything is mixed well and coated in the dressing. Transfer to a serving bowl or a platter and top with the reserved celery leaves, extra parmesan and freshly ground black pepper.