INGREDIENTS
1 cup
Celery, small
3 tbsp
Currants, dried
1/4 cup
Flat-leaf parsley, packed fresh
1 cup
Grapes, seedless red
2 tbsp
Shallot
3 tbsp
White balsamic vinegar
1
medium 1 cup medium-grind Bulgur wheat
1
Kosher salt and freshly ground black pepper
3 tbsp
Walnut oil
1/3 cup
Walnuts, toasted