1bunch celery,10 large stalks, preferably with leaves intact
½cuptoasted and chopped pecans
⅓cupchives,cut into 1-inch pieces
2ouncesGruyère cheese,shaved
Instructions
In a large bowl whisk together oil, vinegar, Dijon, and honey; season with salt and red pepper flakes.
Wash and trim celery (reserve celery leaves). Thinly slice celery on the bias. Chop celery leaves.
Add celery, half the pecans, half the chives, and half the Gruyère to the bowl with vinaigrette. Toss to combine, season with salt to taste, then transfer to a serving plate.
Top salad with remaining pecans, chives, and Gruyère. Sprinkle celery leaves and additional red pepper flakes over top. Serve immediately.
Notes
Dairy-free: skip the cheese.Vegan: skip the cheese and use maple syrup instead of honey.Nut-free: use pumpkin seeds or sunflower seeds instead of pecans.
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