Ingredients

1   tablespoon(s) chopped fennel leaves 1   teaspoon(s) grated lemon zest 3   tablespoon(s) lemon juice 1.5   teaspoon(s) Dijon mustard 1   teaspoon(s) kosher salt .5   teaspoon(s) freshly ground black pepper .25   cup(s) olive oil 1   fresh fennel bulb 10   radishes, thinly sliced .25   cup(s) diced red onion 1   pound(s) baby red potatoes, cut in 1/4-inch-thick slices .5   cup(s) Parmesan cheese

Description

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