Mushroom, Fennel and Parmesan Salad

This salad pairs soft mushrooms and crisp fennel. Shaving the cheese with a vegetable peeler results in thin shards that look wonderful.

6 SERVINGS

1	large fennel bulb (about 1 pound)
1	pound button mushrooms
4	sprigs thyme
½	cup olive oil
¼	cup fresh lemon juice
¼	cup minced green onions
¾	teaspoon salt
¼	teaspoon minced garlic
	Freshly ground pepper
2	ounces Parmigiano-Reggiano

Cut the stalks and fronds from the fennel and reserve enough fronds to make ¼ cup when chopped. Cut the bulb lengthwise into quarters and trim away the triangle of solid core at the base. Cut each quarter lengthwise into thirds or quarters and cut each of those in half crosswise.

Trim the tough bottoms of the mushroom stems and slice the mushrooms just under ¼ inch thick. Strip the leaves from the thyme between your finger and thumbnail.

In a large bowl, whisk together the olive oil, lemon juice, thyme leaves, green onions, fennel fronds, salt and garlic. Add the fennel and stir to coat. Remove the fennel with a slotted spoon, draining any excess dressing back into the bowl, and arrange the fennel on a platter in a broad layer.

Add the mushrooms to the leftover dressing, season with pepper to taste and stir to coat well. Arrange the mushrooms in an oblong mound on top of the fennel, centering the mound so the fennel shows around the edge.

Using a vegetable peeler, shave the cheese over the salad and serve.