Step 1

Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and discard the leaves.

Step 2

If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.

Step 3

To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. Note: if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.

Step 4

Place sliced celery stalks and leaves in a medium sized bowl.

Step 5

Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.

Step 6

Season generously with salt and pepper, top with chopped parsley, and toss to combine.

Step 7

Serve.