Fennel, Arugula, and Pine-Nut Salad

1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)

2 cups packed baby arugula

½ cup packed fresh flat-leaf parsley leaves and stems, finely chopped

2 tablespoons pine nuts, toasted

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

¾ ounce Pecorino Romano cheese, shaved (about ¼ cup)

Directions at marthastewart.com

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