Mushroom, Fennel and Parmesan Salad

Mushroom, Fennel and Parmesan Salad

Course :	Salads
From:	HungryMonster.com
Serves:	8

Ingredients:

1	medium	fennel bulb
1/4	pound	chunk parmesan cheese
4	cups	fresh mushrooms -- sliced
2	tablespoons	fresh basil -- chopped
2	tablespoons	fresh parsley -- chopped
8	medium	leaves radicchio
8	medium	leaves boston lettuce
		---DRESSING---
2	tablespoons	red wine vinegar
2	tablespoons	balsamic vinegar
1/2	teaspoon	salt
1/2	teaspoon	pepper
1/3	cup	olive oil

Preparation:

1. Trim fennel; slice as thinly as possible. 2. Trim Parmesan of rind or crust. With a chesse slicer or knife, slice as thinly as possible, set 8 slices aside for garnish. 3. In a large bowl, combine fennel, remaining cheese, mushrooms, parsley and basil. (Salad can be covered and refrigerated up to 12 hours at this point). 4. Dressing: In a small bowl, whisk together red wine and balsamic vinegars, salt, pepper; gradually whisk in oil. (Dressing can be made up to 12 hours ahead). 5. Toss salad with dressing to coat. Form 1 leaf radicchio and 1 boston into a cup on each plate; spoon in salad. Garnish with reserved cheese slices.

Nutritional Information:

94 Calories (kcal); 9g Total Fat; (83% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 141mg Sodium