Say Peas (and Fennel) Salad

Bring a large saucepan of salted water to a rapid boil over high. Add snap peas and cook 1 minute. Drain peas and immediately place in a bowl of ice water to stop the cooking. Drain well; pat dry. If desired, cut peas in half.

In a large bowl, whisk together olive oil, parsley, vinegar, garlic, fennel seeds and kosher salt. Add fennel bulb and peas; toss to coat. Transfer to a platter. Drizzle with any dressing remaining in bowl and top with cheese.