1. For the candied walnuts, combine water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 8-10 minutes. Drain well. Place the poached walnuts on an oiled or silicon lined sheet pan in a single layer and bake for 15 - 20 minutes at 300°F until golden brown and crunchy.
2. For the dressing, add shallots, Dijon mustard and balsamic vinegar to bowl and gently whisk. Slowly whisk in oil olive and salt until combined. Set aside.
3. Shave the outer layer of the cleaned celery and chop at an angle into 1/4 inch strips.
4. Pick the leaves from the celery heart. Set aside.
5. Toss the chopped celery in the dressing and arrange on a plate. Toss the celery heart leaves in any remaining dressing to lightly coat.
6. Top with dates, candied walnuts, Gorgonzola cheese and celery heart leaves.

Serves 4.