Yield: Serves 5-6
- 3 1/2 cups mushrooms, thinly sliced
- 3 cups tender celery ribs, thinly sliced (keep few leaves for garnish)
- 6 tablespoons extra-virgin olive oil
- 3-4 tablespoons balsamic vinegar
- shredded feta cheese
- salt & black pepper
Combine the mushrooms and celery in a large salad bowl.
For salad dressing: mix olive oil and balsamic vinegar. Season with salt and black pepper. Gently toss dressing with salad just before serving. Serve on individual plates and garnish with shredded feta cheese and the celery leaves.