Combine maple syrup, Dijon mustard and lemon juice and whisk well to create vinaigrette.

Core and thinly julienne pears and toss with vinaigrette mixture to stop pears from browning.

Using a vegetable peeler, peel the back of celery stalks to remove stringy ribs and julienne to the same thickness as the pears.

Thinly slice red onions and combine with green onions, celery and pear mixture.

Season with salt and pepper.

Prepared by Executive Chef Adam Mackay

Courtesy of Paradiso Restaurant