Fennel Salad With Green Olive Vinaigrette

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1 teaspoon fennel seeds

3 tablespoons fresh lemon juice

1 tablespoon olive oil

2 tablespoons picholine olives, pitted and minced

1/4 teaspoon black pepper

1/8 teaspoon sea salt

5 cups thinly sliced fennel bulb (about 2 medium bulbs)

2 cups thinly sliced Granny Smith apple (about 2 apples)

1 tablespoon chopped fennel fronds

2 tablespoons grated fresh Parmesan cheese

Fennel fronds (optional)

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