Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette

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Creamy Lemon-Basil Vinaigrette:

1/4 cup fresh lemon juice

1 lemon, zested

2 tablespoons prepared mayonnaise

2 teaspoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves

1/2 cup olive oil

1 lemon, cut in half and grilled, for garnish

Mushrooms:

1 pound cremini or white button mushrooms, stems trimmed

3 tablespoons canola oil

Salt and freshly ground black pepper

2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices

1/4 cup chopped fresh parsley leaves