Celery Salad with Young Spinach

Wash celery thoroughly, cut off green and set aside. Boil tubers in plenty of salted water until tender, about 25 minutes, lift out and reserve cooking water. Finely dice shallots, clean spinach. Peel and coarsely dice celery. Mix about 100 ml cooking water with olive oil, lemon juice, sugar, salt, pepper and vinegar. Pour over celery and shallot cubes. Once the salad has cooled, mix in spinach leaves. Sprinkle with finely chopped celery greens and pine nuts. Garnish recommendation: crispy white bread croutons

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