PEAR, APPLE, AND CELERY SALAD

PEAR, APPLE, AND CELERY SALAD
Last week we shared our adventures at the Das Essenhaus Annual Cooking Show in Middlebury, IN.  This week we are sharing yet another delectable recipe from that show.  If you are looking for something different, fresh, and delicious to serve perhaps for Easter, this would make a wonderful addition to your menu.  The combination of fruits, the cheese, and the sweet but tart dressing on this salad complement one another really well.

When Olivia made this recipe she used Anjou pears and Honeycrisp apples, but if you have another variety of either fruit that is your favorite, give it a try!  Olivia also changed the dressing just a bit by adding orange and lemon juices.  The original recipe also didn't divide and extend half of the dressing by adding olive oil for drizzling over the salad.  She made the changes, and her version is below.  Let us know if you like it!
-Nanette

PEAR, APPLE, AND CELERY SALAD

3 ribs of celery, diced
2 medium ripe pears (Anjou), cut up
2 medium ripe apples (Honeycrisp), cut up
1/2 cup chopped pecans
1/4 cup dried cranberries
4 oz. sharp white cheddar cheese, grated
1/8 cup apple cider vinegar
1/8 cup honey
1/8 cup orange juice
2 tablespoons lemon juice
1/8 cup olive oil
pinch of salt
ground pepper to taste
romaine lettuce, chopper

1)  Mix together the celery, pears, apples, pecans, cranberries, and cheddar cheese in a bowl.
2)  In another small bowl, mix together the apple cider vinegar, honey, orange juice, and lemon juice.
3)  Pour half of the dressing mixture over the apple and pear mixture, and toss to evenly coat the fruit.
4)  With the remainder of the dressing, whisk in the olive oil, salt, and pepper.
5)  Assemble the salads by placing romaine lettuce on a plate, spooning the apple and pear mixture over the lettuce, and finally drizzling some of the dressing over the salad.
6)  Serve assembled salads immediately.  Store remainder of the apple and pear mixture in the refrigerator.