Trim and core the fennel bulbs. Reserve the fronds and chop about 1/2 cup for salad.
Slice the fennel, thinly, crosswise.
Rough chop the flat leaf parsley. It's okay if a few stems are in there.
To make the dressing, put the lemon juice, salt and pepper in a bowl or jar and slowly drizzle in the olive oil, while whisking. Then whisk in the mustard. Adjust seasoning and refrigerate until ready to serve.
Just before serving, toss together fennel with fronds fronds, parsley, almonds and pecorino cheese.
Toss with desired amount of dressing and serve immediately.