Recipe courtesy of


  • 2 tablespoons butter
  • 1/2 cup pecan halves
  • Dash salt
  • 10 celery ribs with leaves
  • 2 medium Bosc pears
  • 2 medium Fiji apples


  • 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


  1. 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.
  2. 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.

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