Ingredients
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4 stalks celery, trimmed and cut in half lengthwise
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2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
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2 tablespoons maple syrup (original recipe called for honey)
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1/4 teaspoon salt
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1 cup finely diced white cheddar cheese
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1/2 cup chopped pecans, toasted (see NOTE)
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fresh ground pepper
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2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
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6 leaves butterhead lettuce (I usually use romaine) or 6 leaves other lettuce (I usually use romaine)
Instructions
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
- Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
- Serve either chilled or at room temperature.
- NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
- VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.