As the oven heats, cut the stemmed tops of the bulbs off and the bottom icky bit. Discard, reserving a few sprigs of leaves for garnish.Slice bulbs into quarters, discarding bulky, rough outer layer. Place quarters onto a shallow baking sheet and drizzle with olive oil, season generously with salt and pepper. Mix well to coat. Place in hot oven and roast for 45-50 minutes or until pieces are tender. Shake & flip pieces after about 30 minutes or when there's a generous amount of color on one side.
While the fennel roasts, carefully slice radishes as thinly and evenly as possible. A mandolin will help with this if you can't get thin enough - I just used my knife though because I got mad skillz.
Do the same with the cheese. Set both aside.
When fennel is finished roasting, toss with cheese, radishes and saved sprigs of fennel leaves.
Recipe by She Eats at https://sheeats.ca/2014/01/warm-roasted-fennel-salad/