Source: posted Gardenweb adapted by MQmoi, original recipe by Alice Waters (Chez Panisse)
adapted by http://theresalwaysthyme.blogspot.com/
fennel (sliced thin)
fresh lemon juice
olive oil
salt and pepper
thinly sliced mushrooms
Parmesan shavings
Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife.
Assemble the salad in layers on a large platter or on individual salad plates.
First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with fruity olive oil, salt and pepper. Then make a layer of the mushrooms, also sliced very thin. Squeeze more lemon juice over them, drizzle evenly with olive oil, salt and pepper.
Grate or cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the salad. Drizzle with olive oil. Serve immediately.
Other options are artichokes and balsamic vinegar. If you don't like the raw mushrooms, you can also saute them.