Arugula, Fennel & Parmesan Salad

From Cooking Light Annual Recipes 2003

Ingredients

3 Tbsp. fresh lemon juice
2 tsp sugar
1 tsp olive oil
½ tsp salt
¼ tsp black pepper
4 c. thinly sliced fennel bulb (about 2 bulbs)
1 c. thinly sliced red onion
8 c. trimmed arugula
2 ozs shaved fresh Parmesan cheese

Directions

1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Combine fennel and onion in a large bowl; drizzle with dressing, tossing gently to coat.
   
2. Arrange 1 c. arugula on each of 8 plates. Top each serving with about ¾ c fennel mixture and 1 Tbsp cheese.

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