2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline
2 tablespoons chopped flat-leaf parsley
1/2 cup salted roasted almonds, chopped
2 tablespoons freshly grated Pecorino Romano cheese
In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified. Season with salt and pepper. Add the endives, fennel, parsley, almonds and grated cheese and toss well. Serve right away.