Mushroom Salad II


1 pound fresh white mushrooms
1 cup sliced celery
1/4 cup chopped fresh parsley
1/4 cup diced Swiss cheese
1/2 cup chopped green onions
1/2 cup olive oil
1/3 cup red wine vinegar
1 tablespoon prepared Dijon-style mustard


In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving.