Calamari Fennel and White Bean Salad with Arugula

Ingredients

• For the vinaigrette
• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the salad
• 2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed)
• 1 small fennel bulb, ends and fronds trimmed, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings
• 1 teaspoon salt
• 4 cups arugula leaves, washed and dried
• 1/4 cup shaved Parmigiano-Reggiano cheese
• Chopped Italian parsley leaves for garnish

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