There's a restaurant near me that makes a shaved fennel salad in truffle oil dressing that I want to emulate. I have a head of fennel, some fresh chanterelles, and, Grapevine truffle infused olive oil - the restaurant uses goat cheese and lemon juice. I was considering good parmesean and a small amount of decent balsamic instead if the goat cheese and lemon juice. I also have some very good sheep's feta. Suggestions?
I don't want to waste the chanterelles and truffle oil by making a mistake.