3 T. lemon juice
1 T. honey
1 small shallot, minced (about l T.)
1 small garlic clove, finely chopped
1/2 C. extra-virgin olive oil Salt and freshly ground black pepper

2 small heads butter leaf lettuce
l small fennel bulb, thinly sliced
1/4 C. pine nuts, toasted
1/4 C. shaved Parmesan cheese

Make the vinaigrette: Whisk the lemon juice, honey, shallot, and garlic together in a small bowl. Whisk in the olive oil. Salt and pepper to taste and set aside. Make the salad: Quarter the lettuce heads, keeping the root end intact. Rinse well and drain. Arrange two of the wedges, cut side up, on each of four plates. Drizzle 2 T. the vinaigrette over the wedges on each plate. Toss the fennel and pine nuts together with the remaining vinaigrette in a small bowl. Garnish the salads with the fennel, pine nuts, and Parmesan. Serve immediately.