Mushroom And Fennel Salad

• 1/2 pounds mushrooms, sliced
• 4 tablespoons red wine vinegar
• 1 teaspoon oregano, dried
• 1 fennel bulb, cut in julienne strips
• Y pound Gruyere cheese, cut in julienne strips
• 2 tablespoons lemon juice
• 6 tablespoons olive oil
• 2 large cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 cup chopped parsley

1. Marinate mushrooms in red wine vinegar and oregano for 1 hour.
2. Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
3. Mix lemon juice and olive oil together for vinaigrette.
4. Add garlic, salt and pepper.
5. Add to mushroom mixture and mix thoroughly.
6. Sprinkle with chopped parsley.

mushrooms, red wine vinegar, oregano, fennel bulb, gruyere cheese, lemon juice, olive oil, garlic, salt, parsley

Taken from cooking.nytimes.com/recipes/1705 (may not work)