| dish: salad|
season: spring, summer
In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve with a shaved pecorino or quality parmesan cheese.
recipe by Eugenia Bone from Food & Wine