5 oz Arugula
1 small Fennel bulb, cored and thinly sliced
2 tbsp extra virgin olive oil
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
¼ tsp salt
freshly ground black pepper, to taste
Freshly shaved Parmesan cheese
In a large bowl, combine the arugula and fennel and toss.
In a small bowl combine the olive oil, lemon zest, lemon juice, salt and pepper. Whisk briskly until the dressing is smooth and creamy.
Pour the dressing over the salad and toss.
Garnish the salad with shaved Parmesan before serving.