Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.
celery, trimmed and cut in half crosswise
cider, pear, raspberry or other fruit vinegar
ripe pears, preferably red Bartlett or Anjou, diced
finely diced white Cheddar cheese
chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-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.
Calories 221, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 20 g, Fiber 4 g, Protein 6 g, Potassium 221 mg. Daily Values: Calcium 15%.
Percent Daily Values are based on a 2,000 calorie diet