4 stalks celery, thinly sliced, plus 1/4 cup celery leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon rice wine vinegar
kosher salt and freshly ground black pepper
1 ounce Parmesan, shaved
Toss the celery, celery leave, olive oil, vinegar, salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.