1 medium fennel bulb, trimmed
1 small head radicchio, leaves separated and torn into 2-in. pieces
2 bunches arugula, stems removed
12 small radishes, thinly sliced
1/4 c. extra-virgin olive oil
2 Tbsp. white wine vinegar
1 shallot, minced
1 clove garlic, minced
salt and freshly ground black pepper
3-oz. chunk Pecorino Romano cheese, shaved into thin slices
1 bunch baby radishes with fresh bright green leaves