Name: Celery Stalk Salad w/Grapes, Apples, Goat Cheese, and Pecans
Ingredients: 1 cup (120 g) pecans, toasted; ¼ cup (60 ml) apple cider vinegar; 1 lb (455 g) grapes, halved; 1 tart apple (½ lb | 230 g), preferably Greening, Mutsu, or Granny Smith, cut into ¼-inch (6-mm) slices; 4 oz (115 g) fresh goat cheese; ½ cup (120 ml) olive oil; ¼ tsp (2 g) salt; 1 head (8 oz | 4 cups | 230 g) celery, root end and stalk tips removed, leaves reserved, stalks cut in diagonal slices; ½ tsp (3 g) freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This flavor combination is straight Waldorf salad territory but with goat cheese rather than mayo. Use any color grapes but choose the most flavorful ones you can get your hands on. Serve this on its own or as a side with something like roast chicken or seared fish. The variations that follow can also be served solo or as second fiddle. I particularly like the blue cheese version with beef, and the lemon one with lamb.

This is also one of the rare times I suggest an amount of salt b