Rucola, Funghi, and Piave Cheese

• 5 ounces white button or cremini mushrooms
• Wedge of Piave cheese or Parmigiano-Reggiano, for slicing (about 5 ounces)
• 8 cups loosely packed arugula (preferably wild arugula; about 1/2 pound)
• Kosher salt and fresh coarsely ground black pepper
• 1/2 cup Lemon Vinaigrette (page 29), plus more to taste and for drizzling

1. Wipe the mushrooms clean, trim the tough ends of the stems, and slice the mushrooms paper-thin, preferably using a mandoline, keeping the shape of the mushrooms intact.
2. Use a large knife or the mandoline to cut 5 ounces of the cheese into very thin slices.
3. Put the arugula in a large, wide bowl, sprinkle with salt, and toss gently to distribute the salt evenly.
4. Whisk the vinaigrette to recombine the ingredients, drizzle 1/2 cup over the arugula, and toss gently to coat the leaves with the vinaigrette.
5. Taste for seasoning and add more salt or vinaigrette, if desired.
6. Building the salad in three layers, first arrange a layer of the mushroom slices in the center of a serving platter or on individual salad plates.
7. Scatter a layer of the cheese slices on top of the mushrooms and pile 1/3 of the arugula on top of the cheese.
8. Repeat, building two more layers just like the first and ending with a layer of the cheese.
9. Drizzle a generous tablespoon of vinaigrette over the cheese and around the salad (for individual salads, drizzle 1 teaspoon per salad), coarsely grind black pepper over the salad(s), and serve.
10. Bianco di Custoza Superiore (Veneto)

white button, cheese, arugula, kosher salt, lemon vinaigrette

Taken from www.epicurious.com/recipes/food/views/rucola-funghi-and-piave-cheese-393631 (may not work)