- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- 1 5-ounce package arugula
- 1 fresh fennel bulb, trimmed, halved, sliced paper-thin
- 1/3 cup oil-cured black olives, halved, pitted
- 2 cups Parmesan cheese shavings
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.