Ingredient

• 2 tablespoons extra-virgin olive oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• ½ teaspoon sea salt
• Freshly ground black pepper
• 2 medium fennel bulbs, thinly sliced on a mandoline, plus 2 tablespoons chopped fronds
• ⅓ cup shaved Parmesan or pecorino cheese
• ⅓ cup toasted pine nuts or sliced almonds
• 2 tablespoons chopped fresh parsley

Direction

1.  
2. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, mustard, salt, and several grinds of pepper. Add the fennel and toss to coat.
3. Add the fennel fronds, cheese, pine nuts, and parsley and gently toss. Season to taste and serve.