Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 pound button mushrooms thinly sliced
• 1.3 cups celery thinly sliced ( 4 stalks)
• 1 teaspoon olive oil extravirgin
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 ounce parmigiano-reggiano cheese fresh shaved
• 0.3 teaspoon salt 

Equipment

• bowl

Directions

1. Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a small bowl.
2. Combine mushrooms and celery in a large bowl.
3. Drizzle with oil mixture; toss gently to coat.
4. Arrange 1 cup mushroom mixture on each of 6 plates; top each serving with about 2 teaspoons shaved cheese.