Fresh Porcini Salad with Fennel, Arugula And Cheese
| Yield: | 4 servings |
| Categories: |
| 1 | Piece Parmigiano-Reggiano -; (2 oz) | |
| 1 1/4 | c | Thinly-sliced fresh fennel |
| 1/2 | lb | Fresh porcini mushrooms; stems removed, |
| And the mushrooms thinly sliced | ||
| 1/4 | c | Extra-virgin olive oil |
| 1 | tb | 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 | ||
| A few drops white truffle oil; (optional) |
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