Parmesan Salad With Fennel and Mushroom

• 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

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

fresh fennel, mushrooms, slivers, freshly ground black pepper, white wine vinegar, olive oil

Taken from cooking.nytimes.com/recipes/2140 (may not work)