5 ounces (about 5 packed cups) arugula, washed and dried
1 small fennel bulb, shaved on a mandolin or thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Juice of one lemon (about 2 tablespoons)
¼ teaspoon salt
Freshly ground pepper, to taste
Pecorino, to serve
Combine the arugula and shave fennel in a serving bowl.
Combine the olive oil, lemon zest, lemon juice, salt and a few grinds of pepe in a jam or other small container with a lid. Shake the dressing until smooth and creamy. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.
Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.