Active Time: 15 Minutes
Total Time: 1 Hour
In a pot add the shallots, red wine, and red wine vinegar.
Bring the contents of the pot to a boil and cook for 10 minutes or until the liquid has reduced by half.
Strain the shallots from the wine mixture. Reserve both the shallots and the wine for use in the recipe.
In a Blender, combine the red wine vinegar, emulsifier, and salt. Cover the blender and blend for 1 minute.
Keep the blender on low speed and slowly add the oil in a thin steady stream until all combined and emulsified, this will take anywhere from 1 minute to 3 minutes depending on how slowly you pour.
Remove from the blender and place it in a bowl. Add the shallots and sliced herbs and stir until incorporated.
Place them in a container and refrigerate until needed.
Using a mandoline slice the fennel bulb from top to bottom as thinly as possible.
Once all the fennel has been sliced place it into a bowl of ice water and allow them to sit for 30 minutes. The fennel will become rigid and curl up for a better presentation.
To make the salad, place 4 oz of greens in a bowl along with a quarter of the fennel that has been sliced. Dress the salad with 2 – 3 tbsp of the herbed vinaigrette. Add a pinch of salt and black pepper to season the greens.
In the center of a plate place salad and garnish the top with shards of parmesan cheese.
Repeat the process with the remaining ingredients to make up to 8 salads.