Crunchy Pear and Celery Salad
  • 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
  1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into ½-inch pieces.
  2. Whisk vinegar, honey, and salt in mixing bowl until blended. Add the celery, cheese, and pecans. Stir to combine. Season with pepper.
  3. 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