' Dunham Cellars - Fennel Salad

Fennel Salad

Mauro's Fennel Salad

Chef/Owner Mauro Golmarvi from Assaggio Ristorante in Seattle
October 2006


1 medium sized fennel, julienned
1 whole green apple, cored and julienned
½ pound Parmesan Reggiano, shaved
Pinch of truffle salt
½ teaspoon truffle oil


Mix together entire fennel, apple and Parmesan Reggiano.

Add pinch of truffle salt and approximately ½  teaspoon of truffle oil (to your liking).

Toss and serve at room temperature.

Serves 4