|Image from Eating Well|
Bartlett or Anjou pears are used in this salad for their crispy texture. The original recipe (from the “Eating Well” magazine) called for white cheddar cheese and was served in the lettuce leaves. I substituted avocado for cheese and used the spring mix instead of the lettuce leaves.
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
¼ teaspoon salt
2 ripe pears (red Bartlett or Anjou) diced
½ cup chopped pecans, toasted
Pepper to taste
1 avocado diced
~6 cups of salad greens or 6 large leaves butterhead or other lettuce.
Soak celery in the bowl of ice water for 15 minutes. Drain and pat dry (you can omit this step if your celery is fresh and crispy). Cut into ½-inch pieces.
Whisk vinegar, honey, and salt in the large bowl until blended.
Add pears and avocados; gently stir to coat. Add the celery, greens, and pecans; stir to combine (or, if using the lettuce leaves, divide them between 6 plates and top with a portion of salad). Serve at room temperature or chilled.