Arugula Fennel Salad with Lemon Vinaigrette
Ingredients
- 5 ounces (about 5 packed cups) arugula, washed and dried
- 1 small fennel bulb, shaved on a mandoline or thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Juice of one lemon (about 2 tablespoons)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Pecorino, to serve
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