Arugula and Fennel salad with Shaved Parmesan

Ingredients:

1 fennel bulb
1/2 lb (250 g) young arugula (rocket), thick stems removed

Dressing:

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice or more to taste
1 shallot, minced
Salt and ground pepper to taste
2 oz (60 g) Parmesan cheese

Cut off the stems, feathery tops, and any bruised outer stalks from the fennel bulb. Halve the bulb lengthwise and cut away the core. Thinly slice the bulb crosswise and place in a large bowl with the arugula.

To make the dressing, in a small bowl, whisk together the olive oil, 1 tablespoon lemon juice and shallot. Season with salt and pepper.
Add the dressing to the arugula and fennel and toss to coat. Taste and adjust the seasonings, adding more lemon juice if needed.

Divide the salad among individual plates. Using a vegetable peeler, shave about 4 paper-thin slices of Parmesan cheese onto each salad.

Serves 6