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© Meredith Corporation. All rights reserved. Used with permission.
Trim and core fennel bulb. Thinly slice fennel. Reserve some of the fronds for garnish; finely chop fronds and set aside.
In a very large bowl combine fennel, apple slices and radicchio.
In a screw-top jar combine orange peel, orange juice, olive oil, lemon juice, shallot, mustard, salt and ground black pepper. Pour dressing over fennel mixture. Toss to coat. Using vegetable peeler, shave Parmesan cheese into shards. If you like, cover and chill for up to 24 hours. If chilled, let stand for 30 minutes before serving. Garnish salad with Parmesan cheese shards and reserved fronds.