- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole-grain mustard
- Coarse salt and ground black pepper
- 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
- 5 radishes, thinly sliced
- 3 tablespoons freshly shaved Parmesan
Whisk together oil, lemon juice, and mustard and season with salt and pepper.
Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.