Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano

1. 1

   Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.

2. 2

   Combine the fennel and mushrooms in a bowl.

3. 3

   Whisk together the olive oil and lemon juice in a small bowl.

4. 4

   Season with salt and pepper.

5. 5

   Pour the oil mixture over the mushroom mixture and combine well.

6. 6

   Mix in the arugula leaves.

7. 7

   Arrange the mushroom mixture on 4 plates and top with the shaved cheese.

8. 8

   Drizzle with truffle oil if desired.

No nutritional information available.

No additional tips available.