1 teaspoon fennel seeds
1 tablespoon olive oil, plus more for brushing parchment paper
1 teaspoon honey
1 teaspoon apple-cider vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons
1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds
1 tart apple, such as Granny Smith, cored and sliced lengthwise into 1/4-inch-thick sticks (do not peel apple)
2 tablespoons coarsely chopped fresh tarragon
3/4 cup finely grated Parmigiano-Reggiano cheese

Heat oven to 350 F.

In a small skillet heated over medium heat, toast the fennel seeds just until they are fragrant, about 2 minutes, shaking pan frequently. Remove from heat and place seeds in a medium bowl.

Add the olive oil, honey, vinegar, salt, pepper and lemon juice to bowl and whisk to combine. Stir in the lemon slices, fennel slices and fronds, apples and tarragon. Cover and refrigerate overnight.

To make frico, line a baking sheet with parchment paper and grease paper with a thin coat of olive oil. Make 4 evenly spaced mounds of the cheese, using about 3 tablespoons of cheese for each. Spread cheese with your fingers to make 4-inch rounds, making sure cheese is evenly spread and there is at least 1 to 2 inches between rounds. Bake until cheese is golden brown, about 8 minutes. Remove from heat and gently loosen frico from parchment. Gently place frico on a rack to cool.

Divide fennel-apple slaw among 4 plates and top each with a frico. Serve immediately.

Makes 4 servings as a first course or appetizer.