Ingredients:

• 2 trimmed, thinly sliced fennel bulbs
• 2 tablespoons finely chopped flat leaf parsley
• 4 tablespoons Milanese Gremolata Olive Oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• fresh ground pepper to taste
• 1/3 cup finely shaved Pecorino Romano
• 3 Cups mixed baby greens for presentation - optional

Directions :

• Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it.
• Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.
• Pour over the fennel and toss to coat.
• Marinate in the refrigerator for two hours.
• In a bowl or large platter, arrange a bed of washed mixed baby greens.
• Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.
• Sprinkle evenly with shaved Pecorino and fresh ground pepper.