Ingredients

4 stalks celery, trimmed and cut in half crosswise 2 tablespoons cider, pear, raspberry or other fruit vinegar 2 tablespoons 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 leaves butter head or other lettuce Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2inch pieces. 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.

Description

View Full Recipe