Fennel & Citrus Salad With Olives & Parmesan

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2 fennel bulbs

1 1/2 Meyer lemons, zested and juiced

1/2 cup premium extra virgin olive oil + more to taste

Salt, to taste

3 tangerines, skin and pith sliced off, and sliced into 1/4-inch thick wheels

2 blood oranges, segmented

2 ruby grapefruit, segmented

1/2 cup chopped mixed herbs (equal parts parsley, tarragon, chervil and chive)

1/2 cup firm green olives, pitted and halved.

1/2 cup toasted hazelnuts

4 ounces shaved Parmesan cheese (see Note)

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