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

Bonnie Stern Recipes from Canadian Living Test Kitchen

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