Serves 6 :

• 2 tablespoons lemon juice (30 ml)
• ¼ teaspoon salt
• 1 teaspoon Dijon mustard (6 g)
• 1 tablespoons extra-virgin olive oil (60 ml)
• 1 teaspoon minced shallot
• Freshly ground pepper
• 1 pound fresh mushrooms, cleaned (455 g)
• 6 ounces celery hearts (170 g)
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh mint
• 4 ounces PARMIGIANO-REGGIANO (113 g)
• 6 lettuce leaves

Preparation

1. Whisk together lemon juice, salt and mustard, until salt dissolves.
2. Add oil in a very thin stream, whisking constantly.
3. Stir in shallots and ground pepper.
4. Thinly slice mushrooms though cap and stem.
5. Slice celery thinly on an angle.
6. Combine mushrooms, celery parsley and mint in a large bowl.
7. With a vegetable peeler, sliver ½ of the PARMIGIANO-REGGIANO over the top. ( Can be made ahead to this point and chiled)
8. Just before serving, place letture leaves on 6 plates.
9. Toss salad with dressing and mound on each plate.
10. Sliver remaining Parmigiano-Reggiano over each portion.