Arugula, Fennel, and Parmesan Salad with Citrus Dressing

Name: Arugula, Fennel, and Parmesan Salad with Citrus Dressing
Ingredients: 1 1/2 tablespoon lemon juice prefer freshly squeezed; 1 teaspoon honey or sugar, or maple syrup; 1/2 teaspoon olive oil, extra-virgin; 1 x salt and black pepper to taste; 1 each fennel bulb thinly sliced; 1 small red onion thinly sliced; 5 cups arugula (roquette) washed and dry well; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated shaved or grated

8 ingredients

4 steps

Ingredients

1 1/2 tablespoon lemon juice prefer freshly squeezed
1 teaspoon honey or sugar, or maple syrup
1/2 teaspoon olive oil, extra-virgin
1 x salt and black pepper to taste
1 each fennel bulb thinly sliced
1 small red onion thinly sliced
5 cups arugula (roquette) washed and dry well
4 tablespoons parmesan, parmigiano-reggiano cheese, grated shaved or grated

Directions

1

Whisk together lemon juice, honey, olive oil, salt and pepper to taste in a small bowl until well blended.
2

Mix together fennel and onion in a large bowl, drizzle dressing over the salad, tossing gently to evenly coat.
3

Place 1 cup arugula on each serving plate.
4

Arrange about 3/4 cup fennel mixture and 1 tablespoon cheese on top of each serving plate.