Ingredients

• 2 small fennel bulbs, trimmed, cored, and sliced thin
• 1/2 pound mushrooms, brushed
• 2 cups arugula
• 1/2 pound baby artichokes trimmed and quartered
• 1 lemon, sliced thin
• Extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Coarse salt and pepper
• Fresh parmesan curls, to garnish

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Instructions

1. In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.