Fennel and Mushroom Salad

By Noni

Ingredients

• 1 shallot, minced
• 2 tablespoons white wine vinegar
• 1 fennel bulb
• 8 ounces mushrooms, sliced
• 1 bunch fresh flat-leaf parsley, leaves picked
• Handful chopped fresh chives
• Olive oil
• Kosher salt and freshly ground black pepper
• Juice of 1 lemon
• Parmesan curls

Preparation

Step 1

Directions
Put the shallot and vinegar in a ramekin, and set aside to macerate.

Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice
the bulb very thinly into rings. Toss with the mushroom slices, and parsley
leaves. Dress the mixture with olive oil, and season with salt, pepper, and
lemon juice, to taste. Serve with Parmesan curls on top.