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 Butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into one-half inch 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.
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving. Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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