This salad is incredibly fresh and bright, but uses apples and pears, making it perfect for fall and winter. The vibrant lemon vinaigrette and rich brown butter pecans make it feel extra special. —Mallory Oniki
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.
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