Arugula Salad with Lemon & Fennel

Ingredients

• 1 small fennel bulb, white part, sliced paper thin*
• 3 radishes, very thinly sliced
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• ¼ teaspoon honey or maple syrup
• ¼ teaspoon sea salt
• 5 cups arugula
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 small avocado, diced
• ⅓ cup toasted walnuts
• sea salt and freshly ground black pepper
• dollops of pesto or freshly grated parmesan cheese, optional

Instructions

1. Make the marinated fennel & radishes. In a medium bowl, combine the fennel, radishes, olive oil, lemon juice, honey, and sea salt. Toss and set aside for 5 minutes to marinate.
2. Make the salad. In a large bowl, toss together the arugula, olive oil, lemon juice, and pinches of salt and pepper.
3. Assemble the salad with the arugula, marinated fennel & radishes, avocado, and walnuts. Add scoops of pesto or freshly grated parmesan cheese, if desired. Season to taste and serve.