Title: Sat-dinner: mushroom~ fennel & parmesan sal
 Categories: Salads, Vegetables
      Yield: 8 Servings
 
      1    Fennel bulb
    1/4 lb Parmesan cheese
      4 c  Mushrooms, thinly sliced
      2 tb Fresh parsley, chopped
      2 tb Fresh basil, chopped
      8    Radicchio leaves
      8    Boston lettuce leaves

MMMMM--------------------------DRESSING-------------------------------
      2 tb Red wine vinegar
      2 tb Balsamic vinegar
    1/2 ts Salt
    1/2 ts Pepper
    1/3 c  Olive oil
 
  Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry
  crust.
  
  With cheese plane or knife, slice as thinly as possible; set 8 slices
  aside for garnish.
  
  In large bowl, combine fennel, remaining cheese, mushrooms, parsley
  and basil.
  
  [Salad can be prepared to this point, covered and refrigerated for up
  to 12 hours.]
  
  Dressing: In small bowl, whisk together red wine and balsamic
  vinegars, salt and pepper; gradually whisk in oil.
  
  [Dressing can be covered and set aside for up to 12 hours.]
  
  Toss with salad to coat. form 1 leaf each radicchio and Boston
  lettuce into cup on each plate; spoon in salad. Garnish with reserved
  cheese slices.
  
  Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g
  carbohydrate good source calcium
  
  Dinner Menu:
  
  Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
  Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread