Arugula Salad With Fennel And Pine Nuts - cooking recipe

Ingredients

2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pine nuts
2 tablespoons lemon juice
1 teaspoon finely-grated lemon zest
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon fresh ground black pepper
1/3 cup grated parmesan cheese

Preparation

In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.