Celery and Apple Salad with Pecans

I made this salad last week when I realized I had apples, celery and roasted pecans, all from the Downtown Marquette Farmers Market. It was easy and delicious. It makes a nice side dish or a light lunch (or breakfast!).

Yield 4

Ingredients
1/4 cup toasted pecans (available from UP North Roast)
2 Tablespoons sour cream
1 to 2 Tablespoons white-wine vinegar
1 teaspoon sugar (use maple sugar, if you purchased some over the summer from Marquette Maple Co. or maple syrup from several of the other farmer vendors.)
1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, thinly sliced, than halved crosswise (add another apple or 2, if desired)
coarse salt and ground pepper
Preparations:
In a medium bowl, whisk together sour cream, vinegar to taste, and sugar until smooth. Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble pecans on top and serve immediately.
Nutritional Information (per serving)
Calories: 98
Fat: 6 g
Protein: 1.8 g
Carbohydrates: 11 g
Fiber: 3.2 g
recipe from epicurious.com, December 2011