Recipe by MathMom.calif
From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.
Top Review by FlyingCook
This was fantastic. DH couldn't stop raving. Made as directed with apple cider vinegar, maple syrup, pecans, white cheddar, celery, and red pears. Looked beautiful and tasted great. The flavors went very well together and the syrup gave it a pleasant sweetness that you don't often find in dressings. Will definitely make again.
- 4 stalks celery, trimmed and cut in half lengthwise
- 2 tablespoons cider vinegar or 2 tablespoons pear vinegar or 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)
Directions See How It's Made
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- 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.
- Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
- Serve either chilled or at room temperature.
- 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).
- VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.