pear, apple, and celery salad

Wash the celery and tear off the celery greens at the top of each stalk. Set the celery greens aside (we will use these later). Cut the celery into thin strips.
Core the pears and apples. Cut them into thin strips, about 1 inch by 1/4 inch. Add the celery, celery greens, pears, and apples to a bowl.
To make the brown butter pecans, heat the butter in a small pan over medium-low heat. Stir as the butter begins to melt and bubble. After a few minutes it will foam slightly and begin to brown. When you see it turn the brown color (it will also smell nutty), add in the pecans and a pinch of salt. Turn the heat to low and cook the pecans for 5-7 minutes, stirring occasionally. When the pecans have roasted and become a darker brown, take them off the heat and transfer to a bowl to cool.
To make the dressing, combine all the ingredients in a bowl or jar. Whisk until all the ingredients are well combined. My favorite way to do this is to use a milk frother -- it works wonders!
Pour the dressing over the salad and toss to combine. Top with pecans and parmesan (optional). Enjoy!