Spinach and Celery Salad with Lemon Vinaigrette

Ingredients

• 10 cups baby spinach leaves loosely packed
• 4 large celery stalks very thinly sliced
• 3 tablespoons regular lemon juice fresh
• 0.3 cup olive oil extra-virgin
• 6 servings asiago-pepper frico 

Equipment

• bowl
• mandoline

Directions

1. Combine celery and spinach in large bowl.
2. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
3. A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly. Find one at surlatable.com.