Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               bulb  fennel
     1/4         pound  chunk parmesan cheese
  4               cups  fresh mushrooms -- sliced
  2        tablespoons  fresh basil -- chopped
  2        tablespoons  fresh parsley -- chopped
  8                     leaves radicchio
  8                     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