Fennel Salad With Lemon

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1/4 cup coarsely chopped fresh parsley

2 fennel bulbs, trimmed, halved, and cut into thin vertical slices

1 shallot, halved and cut into thin vertical slices

2 tablespoons extra-virgin olive oil

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2/3 cup Meyer lemon sections (about 3)

2 ounces goat cheese, cut into 6 slices

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