This Hungry Lady Salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and discard the leaves.
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.
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.
Place sliced celery stalks and leaves in a medium sized bowl.
Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.
Season generously with salt and pepper, top with chopped parsley, and toss to combine.