Crunchy Pear And Celery Salad

• 4 stalks celery, trimmed and cut in half lengthwise
• 2 2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
• 2 tablespoons maple syrup (original recipe called for honey)
• 1/4 teaspoon salt
• 2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
• 1 cup finely diced white cheddar cheese
• 1/2 cup chopped pecans, toasted (see NOTE)
• fresh ground pepper
• 6 leaves butterhead lettuce (I usually use romaine) or 6 leaves other lettuce (I usually use romaine)

1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. 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.
3. Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
4. Serve either chilled or at room temperature.
5. 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).
6. VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

stalks celery, raspberry vinegar, maple syrup, salt, red barltett, cheddar cheese, pecans, fresh ground pepper, butterhead lettuce

Taken from www.food.com/recipe/crunchy-pear-and-celery-salad-231749 (may not work)