• 3 Tbsp. lemon juice
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. sugar
• 2 Tbsp. olive oil
• Kosher salt to taste
• 1/2 cup celery leaves , from inner celery ribs
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup radish sprouts or alfalfa sprouts or bean sprouts
• 2 scallions , thinly sliced
• 1 large (about 3/4-pound) Asian pear , quartered and cut into thin pieces

To make dressing: In a large bowl, whisk together lemon juice, vinegar, and sugar. While whisking constantly, drizzle in oil; season with salt to taste.

To make salad: Add celery leaves, parsley, sprouts, scallions, and pear to bowl with dressing. Toss well; serve immediately.