Chop the celery, shallot, and fresh parsley into small pieces.

In a mixing bowl, combine the chopped celery, shallot, pecans, dried apricots, and gorgonzola cheese.

In a separate bowl, whisk together lemon juice, apple cider vinegar, extra-virgin olive oil, red pepper flakes, kosher salt, and fresh cracked black pepper.

Pour the dressing over the salad and toss gently to combine.

Garnish with fresh parsley before serving.