Instructions: Place potatoes in a saucepan; add water to cover, and bring to a boil.

Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.

Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.

Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.

Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.

Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well.

Reserve 1/4 cup dressing; set aside.

Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.

Combine reserved 1/4 cup dressing and greens in a bowl; toss well.

Yield: 4
servings.

NOTES : Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

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