ARUGULA SALAD WITH FENNEL AND PINE NUTS

2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pinenuts
2 TB lemon juice
1 tsp finely-grated lemon zest
2 cloves garlic, minced
1/2 cup organic extra virgin olive oil
1/2 tsp freshly-ground black pepper
1/3 cup grated parmesan cheese (or parmesan substitute)

In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.

In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.

Servings: 6