4 stalks celery, trimmed and cut in half crosswise
2 Tablespoons cider, pear, raspberry, or other fruit vinegar
2 Tablespoons honey
¼ teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup diced white cheddar cheese
½ cup coarsely chopped pecans, toasted
Freshly ground black pepper, to taste
6 large leaves, butterhead or other lettuce
Instructions
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into ½-inch pieces.
Whisk vinegar, honey, and salt in mixing bowl until blended. Add the celery, cheese, and pecans. Stir to combine. Season with pepper.
Divide the lettuce leaves among 6 plates. Top each with a portion of salad. Can be served immediately or chilled. Note: If not serving right away, add pecans right before serving,
Recipe by The Culinary Cellar at https://theculinarycellar.com/cookbooks-from-wisconsin/