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Maple-Dijon Salad Vinaigrette:

1 t. Dijon Mustard**

2 T. real maple syrup

2 T. red wine vinegar

2 T. extra virgin olive oil

Sea salt and black pepper, to taste

**For less sweet results, add 1-2 additional teaspoons of Dijon mustard

Salad Ingredients:

¼ c. pecans, roughly chopped, divided
6 large celery stalks (preferably organic), sliced
Celery leaves (from stalks), roughly chopped*

1 large red apple, chopped
¼ c. dried cranberries
Sea salt and black pepper, to taste
3 T. Parmesan cheese, shaved

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Prepare the vinaigrette by adding all ingredients to a salad shaker or jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
Add chopped pecans to a small dry skillet set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.
Add celery, apples, celery leaves, cranberries, and three tablespoons toasted pecans to a large salad bowl. Season with salt and black pepper, to taste. Drizzle the vinaigrette on top and toss to combine.
To serve, divide the salad onto chilled salad plates and top with remaining toasted pecans and shaved Parmesan cheese. Enjoy!