Serves 4

Ingredients:

Meyer lemon juice to taste

Kosher salt and freshly ground black pepper to taste

¼ cup Olio Nuovo

1 dozen mint leaves

1 dozen parsley leaves

A pinch of fennel fronds

2 small bulbs of fennel, core tops, and core removed, shaved thinly using a mandolin or a chef’s knife

¼ cup of shaved citron fingers  (Buddha’s Hand) shaved thinly using a mandolin or a chef’s knife

Shavings of Parmigiano Reggiano to taste

 Method:

Divide and place the ingredients on the salad plates. Dress and season to taste.

Shave the Parmigiano Reggiano to taste and garnish with herbs.

 Serve at once.