- 1 large shallot, minced (1/4 cup)
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 10 cups loosely packed arugula
- 1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
- 3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler
- Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
- Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.