Fennel, Orange, and Parmigiano Salad

6 tablespoons fresh orange juice

2 tablespoons white wine vinegar

2 tablespoons honey

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

6 cups very thinly sliced fennel bulb (about 3 small bulbs)

6 cups torn Bibb lettuce

2 1/2 cups orange sections

1 cup loosely packed fresh flat-leaf parsley leaves

3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese