This salad is so beautifully simple, light, and delicious, a welcome break from all of the heavy winter squash salads. The few ingredients really highlight the fennel and make it great as an appetizer with mixed greens or as a side dish. The best way to thinly slice the fennel is on a mandoline.  Fennel is a good source of Vitamin C, potassium, and folate. It also has phytonutrients that have been shown to reduce inflammation and prevent cancer. We are also in peak fennel season right now  (fall through early spring). Serve this at your next dinner party!

Yield: about 2 servings

Ingredients:
1 fennel bulb, cored and thinly sliced (save fronds for garnish)
Parmigiano-Reggiano cheese
1 tablespoons extra-virgin olive oil
1/2 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Procedure:
1. Place fennel in a medium bowl. Using a sharp vegetable peeler, shave the Parmesan in thin shards over the fennel.
2. Add the olive oil, lemon juice, and salt and pepper to taste. Toss the salad gently, then adjust the seasoning with more salt and pepper if necessary. Shave more Parmesan on top, sprinkle with the fennel fronds, and serve immediately.