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
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.