Begin by washing and drying your celery stalks thoroughly. Slice them on a bias into thin pieces for maximum crunch, about 1/8-inch thick.

In a dry skillet, heat over medium heat for about 2-4 minutes until hot. Add the pecans, stirring frequently to toast them evenly until fragrant and slightly browned.

In a medium-sized bowl, combine the chopped celery, diced shallots, toasted pecans, and chopped dried apricots. Toss gently to mix.

In a separate small bowl, whisk together the lemon juice, apple cider vinegar, and extra-virgin olive oil. Add a pinch of kosher salt, fresh cracked black pepper, and red pepper flakes if desired.

Pour the dressing over the mixed celery and other ingredients. Using a large spoon, carefully toss everything together until well coated.

Transfer the salad to a serving platter or individual bowls. Just before serving, sprinkle finely chopped fresh parsley on top.