Fennel & Mushroom Salad

Two cloves garlic, crushed
3 Tbs. olive oil
Juice of one lemon
6 oz. white mushrooms, sliced thin
One fennel bulb, sliced diagonally thin
3 oz. solid parmesan, sliced paper thin
kosher salt and cracked pepper to taste
Variety salad greens

Blend olive oil with crushed garlic.
On a bed of greens, place sliced mushrooms. Sprinkle with lemon juice. Drizzle with olive oil mixture then salt and pepper. Top with layer of fennel, parmesan and repeat lemon juice, oil, salt and pepper.