• 2 medium fennel bulbs
• 2 Granny Smith apples , halved, cored and thinly sliced
• 1/2 cup thinly shaved Pecorino Romano cheese
• 1/4 cup extra-virgin olive oil , plus additional for serving
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon grated lemon zest
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper

Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandoline or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.

In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.

To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.