Arugula, Fennel, and Parmesan Salad

Ingredients

• 8 cups arugula trimmed
• 0.3 teaspoon pepper black
• 4 cups fennel bulb thinly sliced 2 bulbs
• 3 tablespoons juice of lemon fresh
• 1 teaspoon olive oil 
• 2 ounces parmesan cheese fresh shaved
• 1 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 2 teaspoons sugar 

Equipment

• bowl
• whisk

Directions

1. Combine first 5 ingredients in a small bowl, stirring with a whisk.
2. Combine fennel and onion in a large bowl; drizzle with dressing, tossing gently to coat.
3. Arrange 1 cup arugula on each of 8 plates. Top each serving with about 3/4 cup fennel mixture and 1 tablespoon cheese.