Warm Shiitake and Celery Salad Recipe – Sunset Magazine

Ingredients

• 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