Lemony Shaved Fennel Salad with Bresaola

serves 6

2-3 fennel bulbs
1/4 cup really good olive oil
3 tablespoons fresh lemon juice
a few pinches coarse salt
a few cracks freshly ground pepper
1/4 pound Parmesan cheese, shaved with a vegetable peeler or sliced into thin shards
18 thin slices bresaola
1 6-ounce package maché

Remove the frilly stalk off the fennel then trim the root end and any bruised layers away. Slice thinly crosswise - 1/8" if possible, here's where the mandoline comes in.

In a large bowl, combine the olive oil, lemon juice, salt and pepper. Whisk to combine. Toss fennel in dressing. Make sure the fennel is well-coated. Set aside for at least 30 minutes.

To plate, arrange 3 pieces bresaola on a small plate, add a scoop of fennel, a few small bunches maché, then top with a few pieces of Parmesan shards.