Cantonese Shaved Fennel Toss

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the shaved fennel and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Fold in the lemon and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Serve warm, ideally with something to soak up the sauce.