Recipe for Fresh Porcini Salad with Fennel, Arugula and Cheese 
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Yield:
4
Ingredients:
Amount Ingredient
1 x piece Parmigiano-Reggiano - (2 oz)
1/4 cup Thinly-sliced fresh fennel
1/2 lb Fresh porcini mushrooms stems removed,
and the mushrooms thinly sliced
1/4 cup Extra-virgin olive oil
1 tbl Fresh lemon juice or more to taste
Salt to taste
Freshly-ground black pepper to taste
1 bn Arugula stems discarded,
leaves washed and spun dry
Instructions:
Instructions: Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.

Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.

Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Fresh Porcini Salad With Fennel, Arugula And Shaved Parmigiano-Reggiano".

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