=== Celery Salad With Roasted Mushrooms, White Beans and Feta ===


**FOR THE MARINATED CELERY**

  * 2 tablespoons minced shallot
  * 2 tablespoons champagne or other white wine vinegar, white balsamic works particularly well
  * 2 tablespoons extra-virgin olive oil
  * 1/2 teaspoon salt
  * 3/4 teaspoon sugar
  * 1/4 teaspoon freshly ground black pepper
  * 8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal
  * 1 cup cooked or a can of white beans (rinsed and drained if canned)

For the marinated celery: Whisk together the shallot, vinegar, oil, salt, sugar and black pepper in a large salad bowl until the sugar has dissolved. 

Add the celery and white beans, toss, and let marinate in the refrigerator for 30 minutes to 1 hour.

**FOR THE ROASTED MUSHROOMS**

  * 12 ounces cremini mushrooms, each cut into quarters
  * 2 tablespoons extra-virgin olive oil
  * 1/4 teaspoon salt

While the celery marinates, make the roasted mushrooms: Preheat the oven to 375 degrees. 

Arrange the mushrooms on a rimmed baking sheet, then drizzle with oil, season with salt and toss to coat. 

Roast (middle rack) for 30 to 40 minutes, until the mushrooms have browned and are tender.

**FOR ASSEMBLY**

  * 1/4 cup chopped parsley
  * 1/4 cup chopped fresh mint
  * 2 tablespoons chopped fresh dill
  * 1-3 ounces crumbled feta cheese (this could be blue cheese or goat cheese or parmesan)

Reserve 2 tablespoons of the mixed herbs to garnish the salad.

**To assemble just before serving**, toss the rest of the herbs with the celery and white bean mixture. 

Arrange on a platter. 

Top with the roasted mushrooms, crumbled feta and reserved herbs. Serve right away.