Peach-Fennel Salad With Pecorino

• 1 medium fennel bulb, trimmed (2 cups), fronds reserved
• 1 medium-size firm-ripe peach, thinly sliced (about 2 cups)
• 2 large celery stalks, trimmed and thinly sliced diagonally (about 1 cup)
• 1/4 cup packed celery leaves
• 1 ounces pecorino Romano cheese, shaved (about 1/2 cup), divided
• 1 tsp. lemon zest plus 1 1/2 Tbsp. fresh juice (from 1 lemon)
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

1. Shave fennel bulb into thin slices using a mandolin. Toss together fennel slices, peach, celery, celery leaves, and half of the cheese in a bowl.
2. Stir together lemon zest and juice, honey, thyme, salt, and pepper in a small bowl. Slowly drizzle in oil, whisking constantly, until smooth and combined. Drizzle over fennel-peach mixture; toss gently to coat. Transfer to a platter; sprinkle with remaining cheese and reserved fennel fronds. Serve immediately.

fennel bulb, peach, celery stalks, celery, romano cheese, lemon zest plus, honey, thyme, kosher salt, black pepper, olive oil

Taken from www.myrecipes.com/recipe/peach-fennel-salad-pecorino (may not work)