Arugula Fennel Salad with Honey Dijon Dressing

0 Honey Dijon Dressing: Whisk together the parmigiano, the zest of 1 lemon, the lemon juice from 1 ½ (save the other half for later), honey, dijon, and salt in a bowl. Slowly drizzle in the olive oil a little at a time, whisking constantly, until the dressing thickens and comes together smooth. Cover and let rest in the fridge for at least 15-20 minutes.
2 Trim and Shave the Fennel: Cut the stalks and fronds off the fennel bulb. Halve the bulb through the root and cut out the core. Shave the halves thin on a mandoline or with a knife. With the left over lemon, squeeze a bit of lemon juice over the fennel so it doesn't discolor while the dressing rests.
4 Assemble: Add the arugula and fennel to a bowl. Massage in the dressing. Top with shaved parmigiano.