Arugula Salad With Fennel, Lemon and Pine Nuts

cookinglight.com
serves 4
Peppery arugula combines with tangy lemon, salty cheese, and sweet toasted pine nuts for a perfectly balanced side salad. Slowly drizzling the olive oil into the lemon juice mixture helps emulsify the dressing. If you add the oil all at once, it’s harder to combine it with the acid, and it ends up looking like the dressing is separated. Serve this salad with grilled chicken or seared steak or top with lemony tuna salad.
Ingredients

• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 3/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 5 ounces baby arugula
• 1/2 cup shaved fennel
• 1/4 cup pecorino Romano cheese
• 3 tablespoons toasted pine nuts​

Preparation
Combine lemon zest,lemon juice, honey, kosher salt, and black pepper in a small bowl. Slowly drizzle in olive oil, whisking constantly, until emulsified. Combine baby arugula and shaved fennel in a large bowl. Toss with dressing, and top with pecorino Romano cheese and toasted pine nuts.

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