PARMESAN SALAD WITH FENNEL AND MUSHROOM

Parmesan Salad With Fennel and Mushroom image

Provided by Florence Fabricant

Time 10m

Yield 6 servings

Number Of Ingredients 6

2 bulbs fresh fennel
1/4 pound fresh mushrooms
1/4 pound genuine parmagiano-reggiano, in slivers
Freshly ground black pepper
2 tablespoons white wine vinegar
4 tablespoons fruity olive oil

Steps:

Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.

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