4 teaspoons olive oil
1/2 teaspoon salt
2 fennel bulbs
2 ounces grated parmesan cheese
Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients. Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.