3 tbsp lemon juice
4 small fennel bulbs, and fronds
1/2 c parsley, minced
2 tbsp olive oil
Salt and pepper to taste
4 oz firm sheeps milk cheese, grated
Fill a 6 cup container with 1 quart of cold water and the lemon juice. Slice the fennel very thin on a mandoline and place in the water. Chill until ready to use.
Drain the fennel and toss with enough olive oil to coat and salt. Arrange on a plate, top with parsley, fennel fronds and cheese.
Serves 4 – 6.