Crunchy Pear And Celery Salad - cooking recipe

Ingredients

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)

Preparation

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.