Celery, Grilled Grape and Mushroom Salad

Ingredients

• 0.3 cup roasted almond oil 
• 0.3 cup roasted almonds salted chopped
• 2 heads boston lettuce separated
• 2 cups celery very thinly sliced
• 1.5 cups tender celery leaves from one head
• 0.5 teaspoon celery seeds 
• 0.3 teaspoon dijon mustard 
• 0.5 cup flat-leaf parsley leaves 
• 2 small garlic cloves minced
• 12 ounces grapes green
• 1 pound king oyster mushrooms sliced lengthwise
• 2 teaspoons juice of lemon fresh
• 0.5 cup olive oil extra-virgin
• 45 servings salt and pepper freshly ground
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• whisk
• grill
• aluminum foil

Directions

1. In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.
2. In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped.
3. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.
4. Light a grill.
5. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through.
6. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.
7. Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.