Serves 4 people
4 cups packed wild arugula
1 small fennel bulb thinly sliced
1 head treviso or radicchio, cored and thinly sliced
1/4 cup fresh lemon juice
6 T. extra virgin olive oil
1/2 cup shaved parmesan
3/4 cup toasted walnuts
Combine arugula, fennel and treviso in a bowl, set aside.
Whisk together lemon juice, olive oil, salt, and pepper, toss with salad.
Sprinkle with parmesan cheese and walnuts to serve.