Fennel Salad with Parmesan

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup fresh lemon juice
• Salt and freshly ground pepper
• 6 fennel bulbshalved, cored and very thinly sliced on a mandoline
• 1 1/2 cups Parmesan shavings made with a vegetable peeler (3 ounces)

1. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
2. Add the fennel and toss to coat.
3. Transfer the fennel salad to a platter, top with the Parmesan shavings and serve.

extravirgin olive oil, lemon juice, salt, fennel bulbshalved, parmesan shavings made

Taken from www.foodandwine.com/recipes/fennel-salad-with-parmesan-waltuck (may not work)