Citrus Olive Oil Arugula Salad

Clean and remove stems from arugula. Place in a bowl and add the pine nuts. Shave fennel very thin using a mandoline, shaving directly into the bowl. Toss well to mix.

Add lemon zest and salt and toss well. Drizzle about 2 tablespoons of the olive oil down the side of the bowl while tossing greens through the oil, evenly coating each leaf with a light dressing of oil. Add additional oil if desired. Taste and adjust seasonings, adding additional salt, lemon or oil as desired. Divide dressed greens among 4 salad plates and top with cheese.