Arugula Fig & Fennel Salad

Serves 4

(recipe from For the Love of Salad, by Jeanelle Mitchell)

• 6 cups baby arugula
• 1/2 small fennel bulb, cored & sliced paper thin
• 6 fresh ripe figs, quartered
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• sea salt & freshly ground pepper
• shaved Parmesan cheese

Divide the arugula among 4 salad plates. Arrange fennel and figs on top of arugula. Whisk oil and lemon juice in a small bowl and season with salt & pepper to taste. Drizzle vinaigrette over salads and garnish with shaved Parmesan.