Preheat the oven to 450°F.
Toss the mushrooms with the oil, salt and pepper on a baking sheet and roast for 10-15 minutes, until crisp.
Make the vinaigrette by combining all of the ingredients except the oil in a bowl with a whisk. Continue whisking while you drizzle in the oil until emulsified. Adjust seasoning with salt and pepper.
Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Season to taste.
Toss the butter beans with the pesto to coat.
In a large bowl, toss together the radicchio, arugula, fennel, pesto butter beans, olives, roasted mushrooms, fresh parsley, basil, and vinaigrette.