Warm Fennel?And?Bitter Greens Salad

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2 tablespoons red wine vinegar

1 teaspoon honey

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

One 1-pound fennel bulb, cored and very thinly sliced

4 small radishes, very thinly sliced

1 bunch watercress, thick stems discarded

5 ounces baby arugula (5 cups)

1 small head of radicchio, leaves torn

1/2 cup flat-leaf parsley leaves

2 ounces Parmigiano-Reggiano shavings (1 cup)

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