Wash the fennel and peel it into very thin slices, preferably on a mandolin slicer.
Halve the melon and scoop out the seeds from one half with a spoon.
Cut the melon into slices and remove the rind. Dice the melon flesh into small cubes.
Rinse the mint thoroughly and remove the coarsest stems. Roughly chop the mint.
Mix melon, fennel, and mint in a bowl, or arrange them on a platter.
Whisk together a dressing from lemon juice, olive oil, sugar, salt, and pepper.
Adjust the dressing to taste, so it is suitably sweet/acidic.
Pour the dressing over the vegetables and toss everything together.
Garnish with shaved Parmesan cheese on top.
Serve the salad as a side dish to whatever you prefer.
