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Ingredients

6 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, cored, halved and thinly sliced (optional)
1/2 cup toasted pine nuts
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1 ounce Parmigiano Reggiano

Description

For A Sweet Touch, Substitute Candied Pecans Or Walnuts For The Pine Nuts In This Salad.

Wholefoods