1 fennel bulb, shaved paper thin (use a mandoline, if you have one)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 tablespoon chopped flat-leaf parsley
2 tablespoons shaved Parmesan cheese
Mix all ingredients together and serve. Serves 2-3. Garnish with fresh fennel fronds (the feathery leaves), if desired.