Recipe courtesy of tasteofhome.com
Ingredients
- 2 tablespoons butter
- 1/2 cup pecan halves
- Dash salt
- 10 celery ribs with leaves
- 2 medium Bosc pears
- 2 medium Fiji apples
LEMON BALSAMIC VINAIGRETTE:
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated lemon zest
- Dash salt
- Dash pepper
- 1/4 cup shredded Parmesan cheese
Directions
- In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 1-2 minutes, stirring constantly. Add pecans and salt; reduce heat to low. Cook and stir until pecans are browned, 2-3 minutes. Remove from heat; transfer to a small bowl to cool completely.
- Remove leaves from celery; place in a large bowl. Thinly slice ribs; add to leaves. Quarter pears and apples. Cut into 1/4-in.-thick slices. Add to celery. In a small bowl, whisk oil, vinegar, syrup, zest, salt and pepper until combined. Pour over salad; toss to coat. Top with pecans and Parmesan cheese.