1 (5 ounce) can diced celery
2 tablespoons shallots
3 tablespoons orange juice
1 tablespoon cornstarch
1 cup vegetable oil
2 tomatoes, peeled and sliced
1 clove garlic, chopped
2 cups sliced mushrooms
1 head lettuce
1 cup shredded mozzarella cheese
In a medium bowl, mix sliced shallots and orange juice. Chill celery in refrigerator or 8 hours before serving.
Heat oil in a large nonstick skillet over medium high heat.
Spoon celery mixture onto an unpeeled lettuce leaf. Top with tomatoes and garlic. Spread with sliced mushrooms and mozzarella cheese. Place salad two coats over lettuce and sprinkle with cheese. Cover and refrigerate for 2 hours or until lettuce is cool enough to handle. Serve, covered, on small plates or in bowls and with toothpicks.