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Quarter lemon. Stand Granny Smith apple upright and cut off sides around core; discard core. Lay sides flat and cut lengthwise into slices, about ¼ inch thick. Halve slices widthwise. Remove and discard core from fennel with angled downward cuts. Slice into strips, about ¼ inch thick. Squeeze juice from 1-2 lemon wedges over a large bowl, removing any seeds. Add 1 teaspoon sugar and 2 tablespoons olive oil to bowl with lemon juice. Whisk to combine. Add apple, fennel, pecans, and Parmesan cheese to bowl with dressing. Toss to combine. Enjoy!