The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.
Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.