4 Green pears, peeled and julienned
2 stalks Celery, ribs removed
2 oz Red onion, thinly julienned
¼ cup Local maple syrup
½ tbsp Dijon mustard
½ bunch Green onions, thinly sliced
½ tbsp Lemon juice, freshly squeezed
1
Combine maple syrup, Dijon mustard and lemon juice and whisk well to create vinaigrette.
2
3
Core and thinly julienne pears and toss with vinaigrette mixture to stop pears from browning.
4
5
Using a vegetable peeler, peel the back of celery stalks to remove stringy ribs and julienne to the same thickness as the pears.
6
7
Thinly slice red onions and combine with green onions, celery and pear mixture.
8
9
Season with salt and pepper.
10
11
Prepared by Executive Chef Adam Mackay
12
Courtesy of Paradiso Restaurant
CategoryDinner
Ingredients
4 Green pears, peeled and julienned
2 stalks Celery, ribs removed
2 oz Red onion, thinly julienned
¼ cup Local maple syrup
½ tbsp Dijon mustard
½ bunch Green onions, thinly sliced
½ tbsp Lemon juice, freshly squeezed
