RECIPE OVERVIEW
INGREDIENTS
4 stalks celery, trimmed and cut in half crosswise
2 tablespoon cider, pear, raspberry or other fruit vinegar
2 tablespoon honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leav butterhead or other lettuce
COOKING DIRECTIONS
Step 1
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Step 2
Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
MAKE AHEAD TIP
Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
RECIPE TIPS
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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