Servings: 6

6 cups baby arugula 6 cups baby arugula
2 small fennel bulbs, thinly sliced 2 small fennel bulbs, thinly sliced
1/2 cup toasted pine nuts ½ cup toasted pine nuts
2 tablespoons lemon juice 2 tablespoons lemon juice
1 teaspoon lemon zest 1 teaspoon lemon zest
2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil (good stuff!) ¼ cup extra-virgin olive oil (good stuff!)
1/2 teaspoon ground black pepper (or more!) ½ teaspoon ground black pepper (or more!)
1 ounce Parmigiano Reggiano (or more!) 1 ounce Parmigiano Reggiano (or more!)

In a large salad bowl, combine arugula, fennel and pine nuts.
In a small bowl, whisk together lemon juice, zest, garlic, olive oil and pepper. Or put all this in a jar and shake, shake, shake your booty.
Drizzle over salad and toss well. Shave Parmigiano Reggiano over top and serve. Don't grate, shave!