Cut each fennel bulb in half lengthwise. Using a mandoline-type tool or very sharp knife, thinly shave the fennel. Transfer to a large bowl.

Using the same mandolin/sharp knife slice radishes very thinly

In a small bowl, whisk together the lemon juice, olive oil, herbs, salt and pepper. Whisk in the oil. Pour the dressing over the fennel and radish, then toss well.

Working over the salad bowl, use a vegetable peeler to shave the cheese into thin curls. Toss the salad gently once more and serve.

Garnish with fennel fronds