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.