Slice the celery into thin diagonal pieces and place in a large mixing bowl, reserving a few leaves for garnish.

Finely mince the shallot and slice the dates into slivers.

Toast the walnuts in a dry skillet over medium heat for 2-4 minutes until golden.

In a medium bowl, whisk together lemon juice, white wine vinegar, and shallot, then drizzle in olive oil.

In the mixing bowl, combine celery, reserved leaves, walnuts, dates, feta, and mint.

Pour the dressing over the salad and toss gently to combine.

Serve immediately, garnishing with additional feta and mint leaves if desired.