6 servings

Ingredients:

• 10 stalks of celery
• ½ cup pecans
• 1 cup dried cranberries
• 1/3 cup crumbled goat cheese
• Juice from 1 lemon
• ¼ cup Bellisari’s Blistered Jalapeño & Fig vinaigrette dressing
• 1/8 teaspoon red pepper flakes
• Salt and Black pepper to liking
• ¼ cup fresh parsley

Directions:

• Cut celery stocks into slices biased on your crunch preference, discarding the leaves
• Toast pecans in a skillet over medium heat stirring frequently for 2-4 minutes
• In a medium sized bowl, add sliced celery, pecans (chopped to liking), cranberries, lemon juice, apple cider vinegar, olive oil, red pepper flakes
• Top it off with salt and pepper as needed, chopped parsley, crumble goat cheese, and Bellisari’s Blistered Jalapeño & Fig vinaigrette dressing
• Toss and enjoy!

 Vinaigrette Dressing Recipe

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Honey
• 2 Tespoons Dried Chives
• ¼ Teaspoon Salt
• ¼ Teaspoon Pepper
• 1 ½ Teaspoons of Bellisari’s Blistered Jalapeño & Fig Spread

Directions:

• Combine red wine vinegar, honey, dried chives, salt and pepper, and Bellisari’s Blistered Jalapeño & Fig Spread in a mini food processor, process until smooth
• With processor on, gradually add olive oil until combined