Salad of Fennel, Arugula, and Ricotta Salata

Ingredients

• 10 cups arugula loosely packed
• 1 medium fennel bulb cored trimmed halved lengthwise very thinly sliced
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 3 ounces pecorino cheese with vegetable peeler shaved
• 0.3 cup shallots minced

Equipment

• bowl
• whisk

Directions

1. Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
2. Let stand 15 minutes to blend flavors.
3. Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad.
4. Add shaved cheese; toss gently and serve.