Fennel Salad with a Lemon and Lavender Dressing

Fennel Salad with a Lemon and Lavender Dressing

Ingredients:

• Arugula
• 2 fennel bulbs (thinly sliced)
• red onions (thinly sliced)
• one minced shallot
• Olive This Olive That Meyer Lemon Extra Virgin Olive Oil (6 tablesppons)
• Olive This Olive That Lavendar Balsamic (2 Tablespoons)
• toasted sliced almonds or toasted chopped hazelnuts
• pecorino cheese, shaved pieces (can use a potato peeler)
• salt and pepper, to taste

Procedures:

1. Make dressing: whisk together minced shallot with 6 tablespoons OTOT Meyer Lemon Extra Virgin Olive Oil with 2 tablespoons OTOT Lavendar Balsamic
2. Toss together arugula, sliced fennel and onion; add salt and pepper to taste
3. Add dressing (start with 1/2 to taste – you can always increase as needed)
4. Sprinkle with pecorino and hazelnuts
5.  Enjoy!