Ingredients

1 large fennel bulb with fronds
4 cups Arugula
3 Tbsp fresh lemon juice
1 shallot, minced
¾ tsp sugar
½ tsp salt
¼ tsp black pepper
1/3 cup extra virgin olive oil

Tear off fennel fronds to get 1 ½ – 2 cups. Quarter bulb, then cut into very thin slices with a mandoline or with supremely awesome knife skills. Toss fennel, fronds and arugula in a large bowl.

Whisk together lemon juice, shallot, sugar, salt, pepper, and oil in small bowl. Toss salad with dressing.

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