How to Make It
Shave fennel bulb into thin slices using a mandolin. Toss together fennel slices, peach, celery, celery leaves, and half of the cheese in a bowl.
Stir together lemon zest and juice, honey, thyme, salt, and pepper in a small bowl. Slowly drizzle in oil, whisking constantly, until smooth and combined. Drizzle over fennel-peach mixture; toss gently to coat. Transfer to a platter; sprinkle with remaining cheese and reserved fennel fronds. Serve immediately.