Celery and pear salad

Ingredients

Cider vinaigrette
1 cup sugar
2 1/2 cups cider vinegar, divided use
2 1/2 cups olive oil
Salt and pepper, to taste

Salad
1 cup peeled and sliced celery
2 pears, sliced
2 cups rocket arugula
1/2 cup grated aged goat cheese, such as Cypress Grove Midnight Moon

Directions

For cider vinaigrette: Caramelize sugar in a saucepot. (See tip below.) Once amber, add 2 cups vinegar and reduce by half. Place in a bowl and cool. Add remaining 1/2 cup vinegar. Place in a blender and blend. Slowly add olive oil and season with salt and pepper. Adjust seasoning if needed. Leftover dressing can be refrigerated for later use.

For salad: Place celery, pears and arugula in a large mixing bowl and toss with about 1/4 cup dressing, salt and pepper. Toss gently and taste for seasoning, adding more dressing or salt and pepper as needed. Serve garnished with goat cheese.

Tip: To caramelize sugar, slowly heat sugar in a heavy pot over low to medium heat until it melts and begins to brown. Don't stir at all—simply shake the pan gently to redistribute the melting sugar.

Serves 4