Arugula and fennel salad is a delicious and healthy dish that is perfect for Spring and Summertime. The peppery flavor of the arugula pairs nicely with the homemade vinaigrette and the salty and nutty flavor of the shaved parm. Join Eric from Simply Elegant Home Cooking as he demonstrates how easy it is to prepare this restaurant quality recipe. The key here is the source the best quality ingredients available. Be sure to use fresh lemon juice and/or a very high quality vinegar when preparing the vinaigrette. Also, be sure to use only the finest aged Parmiggiano-Reggiano cheese, imported from Italy. There is truly so substitute here.

Ingredients (Vinaigrette)
-25 ml Champagne vinegar or white wine vinegar
-25 ml fresh squeezed lemon juice (approx. half a lemon)
-100 ml best quality extra virgin olive oil
-1 teaspoon French style dijon mustard
-1 small clove garlic
-1 small shallot
-salt and freshly cracked black pepper, to taste
*The above quantities will make a double batch. Cut them in half if matching to the Salad portion described below OR make the double batch which will keep for up to a week in your fridge.

Ingredients (Salad)
-5 oz baby arugula
-1/2 bulb fennel
-6 oz grape tomatoes or cherry tomatoes
-1 oz Parmiggiano-Reggiano cheese (or more, if desired!)
-Thinly sliced lemon wedges (for serving)

Directions:
-Prepare the vinaigrette by adding the lemon juice and vinegar to a bowl. Add the dijon mustard and generously season with salt and black pepper. Begin vigorously whisking with a fork and SLOWLY add in the extra virgin olive oil. Whisk until the consistency of the vinaigrette changes and becomes thicker and creamy.
-Mince the garlic as finely as you can with a knife and mince the shallot almost as fine. Add them to the vinaigrette and whisk for a few seconds to evenly incorporate. Place the vinaigrette in the fridge while you prep the rest of the arugula salad.
-Remove the stalks from the fennel bulb and discard them. Cut the fennel bulb in half and remove the core. Use a very sharp knife or risk losing your finger. Remove the outer layer as well as about a half inch from the base of the bulb as this section can be tough. Slice the fennel as thinly as you can with a knife or a mandolin slicer. Reserve the other half of the fennel bulb in the fridge for other recipes.
-Use a serrated knife to cut the grape or cherry tomatoes in half.
-Use a vegetable peeler to shave the parm.
-Add the arugula to a large bowl and evenly distribute the fennel, tomatoes, and shaved parm. Remove the vinaigrette from the fridge and give it a quick whisk. Add a LIGHT coating of the vinaigrette to the salad and use either your hands or two large spoons to gently mix and incorporate the ingredients.
-Serve with lemon wedges, as well as additional cracked black pepper, if desired.