1 pound medium white mushrooms
2 medium to large fennel bulbs
6 ounces Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
1/4 cup good balsamic vinegar
Salt and freshly ground black pepper, to taste
Wash all vegetables with Fit before using. Wash and dry the mushrooms. Slice, crosswise, into very thin slices. Wash and trim the fennel bulbs. Slice, crosswise, into very thin slices. Shave the cheese into slivers. Whisk together the oil and vinegar. Gently toss the vegetables and cheese with the dressing.
Season to taste with salt and pepper. Serve immediately as an appetizer or side salad.