1 small head butter (Boston) lettuce, cleaned and spun dry
1 medium-sized bulb fennel, sliced paper thin (A mandolin works best.)
1 1/2 cups Red Flame grapes, cut in half
About 15 oil-cured or Kalamata olives, pitted and sliced
5 or 6 dried figs, cut into small pieces
Extra virgin olive oil to taste
Salt and pepper to taste
Lemon juice to taste
1/2 cup blanched, slivered almonds, lightly toasted (optional)
A small piece of hard cheese (Parmigiano-Reggiano, Pecorino, Asiago), shaved into thin slices with a vegetable peeler