This simple salad is my absolute favourite way to eat fennel. Refreshing, fragrant fennel pairs oh-so-well with the rich saltiness of parmesan and thyme imbues the dressing with a subtle earthiness. Kick this salad up a notch by serving it over a bed of peppery arugula. Perfection! INGREDIENTS: • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer • 2 tbsp extra virgin olive oil • zest of 1 lemon • 1 tbsp fresh lemon juice • 1/8 tsp of chopped fresh thyme leaves • 4 tbsp shaved Parmesan cheese INSTRUCTIONS: 1. Trim stems off fennel (stems can be frozen until ready for use). Reserve the fronds. Cut bulb in half and remove the tough core. 2. Grate or very thinly slice the fennel. 3. In a bowl, mix together the olive oil, zest, lemon juice, and thyme. Stir well. 4. Finely chop the fronds. 5. Toss the fennel with the dressing and sprinkle with parmesan and fronds. Optional: sprinkle with toasted pine nuts for some added texture and yumminess! Serves 2-4 By: Abra Snider, General Manager