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To a bowl add freshly grated parmigiano, the zest of 1 lemon, the juice of 1 ½ lemons, honey, dijon, salt.
Add the olive oil in a slow stream while whisking really well to emulsify.
Let it sit for 15-20 minutes.
While that marinates, shave the fennel and squeeze a bit of lemon on it so that it doesn’t turn.
Add the arugula and fennel to a bowl.
Massage dressing in, as much or as little as you want.
Shave more parmigiano on top and that is it.