Ingredients
Small fennel bulb sliced thin on mandoline
2 cups packed baby arugula
1/2 C flat parsley
2 T pine nuts toasted
1 T fresh lemon juice
2 T extra virgin olive oil
coarse salt and pepper to taste
3/4 ounce pecorino cheese shaved
Preparation
slice fennel on mandoline make dressing toast pine nuts assemble salad top with shaved cheese
