Warm Shiitake And Celery Salad

• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus 2 tsp. red wine vinegar
• About 1 tsp. kosher salt, divided
• About 1/4 tsp. freshly ground pepper
• 1/2 cup celery leaves, torn into pieces
• 2 1/2 cups thinly sliced celery, cut on a diagonal
• 1 1/2 cups baby spinach leaves
• 3/4 cup flat-leaf parsley leaves
• 12 ounces fresh shiitake mushrooms, stems removed, caps torn into 1-in. pieces
• 1/3 cup hazelnuts, toasted and chopped
• 1 1/2 ounces pecorino cheese, shaved with a vegetable peeler

1. In a small bowl, whisk together 4 tbsp. oil, the vinegar, 3/4 tsp. salt, and 1/4 tsp. pepper and set aside.
2. Put celery leaves, celery, spinach, and parsley in a salad bowl.
3. Heat remaining tbsp. oil in a 12-in. fry-ing pan over medium-high heat until shimmering. Add mushrooms and cook undisturbed until browned on underside, 1 to 2 minutes. Season with 1/4 tsp. salt and cook, stirring occasionally, until browned and tender but not too soft, 2 to 3 minutes.
4. Transfer mushrooms to bowl with celery, add vinaigrette and hazelnuts, and toss to coat. Scatter cheese over salad, season to taste with more salt and pepper, and toss again.

extravirgin olive oil, red wine vinegar, kosher salt, freshly ground pepper, celery, celery, baby spinach, flatleaf parsley, shiitake mushrooms, hazelnuts, pecorino cheese

Taken from www.myrecipes.com/recipe/warm-shiitake-celery-salad (may not work)