1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
1/2 cup toasted pine nuts
1/2 cup nutritional yeast (to give it a cheesy flavor)
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside.
- Place the arugula leaves into a large salad bowl.
- Sprinkle the fennel, pine nuts, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.