Fennel and Mint Salad

Ingredients

• 2 bulbs fennel, fronds removed
  
• 1/4 cup extra virgin olive oil
  
• Juice of 2 lemons
  
• 8 large mint leaves, finely shredded
  
• 2 ounces shaved Parmesan cheese
  
• Salt and freshly cracked black pepper 
  

Method 
Shave the fennel as thinly as possible, using a mandoline, a meat slicer, or by hand. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper. Divide the fennel among four small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.