FOR THE DRESSING
3 tbsp rapeseed oil
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
2 heads little gem lettuce, cut into wedges
½ fennel bulb, trimmed and thinly sliced
¼ cucumber, thinly sliced
½ x 25g pack parsley, leaves picked
25g pecorino, thinly shaved
25g hazelnuts, toasted and chopped
1. Whisk all the ingredients for the dressing together in a small bowl, until thick and emulsified. Season with cracked black pepper.
2. Toss the lettuce gently together with the fennel, cucumber and parsley, drizzle with the dressing and toss again.
3. Tip onto a serving plate and scatter with the cheese and nuts, and serve immediately.