Apple, Grape and Celery Salad

Serves 4
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper

Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
Season with salt and pepper, and toss to combine. Garnish with celery leaves.