1 bunch arugula
2 fennel bulbs, thinly sliced
Shaved parmesan (6 oz)
Lemon vinaigrette:
Makes about 1/2 cup
1/4 cup extra-virgin olive oil
1 1/2 T fresh lemon juice
1 shallot, minced (or onion)
1 1/2 t Dijon mustard
1/2 t minced fresh thyme or 1/2 t dried
1 clove garlic, minced
1/8 t table salt
pinch ground black pepper
adapted from a recipe submitted by CSA member Laurel Leong