This is a great salad for winter (when celery is in season) and it is a great way to use up any extra celery stalks or leaves you have from making soup. Also...it looks super fancy if you invite people over for dinner. ;)
*You can add chicken, chickpeas or lentils to this salad for extra protein.
*Celery leaves from 3 stalks of celery, chopped
*10 white button mushrooms, whole
*5 cloves garlic, smashed and peeled
*2 tbsp. balsamic vinegar
*1 tsp. dried thyme
*1 tsp. red pepper flakes
*1/2 tbsp. olive oil
*Sprinkle of crumbled blue cheese or cheese of your choice (optional)
*Pinch of sea salt
Marinate mushrooms in garlic, balsamic vinegar, thyme and red pepper flakes for 30 minutes.
Chop celery leaves and drizzle with olive oil and balsamic vinegar.
Heat olive oil in pan and saute mushrooms and marinade over high heat for about 5 minutes or until the mushrooms and garlic begin to brown. Stirring constantly.
Place on top of celery leaves and sprinkle with your fav cheese and a pinch of sea salt.