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Arugula Salad with Lemon and Pine Nuts

1/2 t. lemon zest

1 T. lemon juice

1 t. honey

3/8 t. kosher salt

1/4 t. black pepper

2 T. olive oil

5 oz baby arugula

1/2 c. shaved fennel

1/4 c. Romano cheese

3 T. toasted pine nuts

Combine first 5 ingredients in a small bowl.  Slowly drizzle in olive oil whisking constantly until emulsified.  Combine arugula and fennel in a large bowl.  Toss with dressing and top with cheese and nuts.