Kat Can Cook

0 Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.
1 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.
2 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.
3 Place sliced celery stalks and leaves in a medium sized bowl.
4 Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes. 
6 Season generously with salt and pepper, top with chopped parsley, and toss to combine.
5 Serve.